Cleaned of skin and cartilage fish fillets are lightly hammered, sprinkle with lemon juice and leave to rest for 15 minutes. Add salt, sprinkle with pepper, add some flour and fry in heated vegetable oil. At least tiganche heat the butter and fry it in cheese, pre-moistened and wallowed in flour. On cheese in warmed bowls put steaks. Fried eggs poached in fat left over from cheese, and put the fish steaks. In the middle of the yolks put 1 grain pepper.