Cornflakes-coated plaice
Start by crushing an appropriate amount of cornflakes into coarse crumbs. Mix them with salt and pepper and place them in a deep plate. Beat the eggs together, also in a deep plate (this makes it easier when you need to coat the fish). Rinse and dry the plaice fillets, then dip them first in the egg, then in the crumbs. Heat a large frying pan and melt the butter. Fry the fish for 2-3 minutes on each side and season with salt and pepper. Keep them warm in the oven at 100 degrees Celsius (212 degrees Fahrenheit) until the rest is ready.
Potatoes
Boil the potatoes in plenty of lightly salted water. Turn off the water when they are almost done and let them sit in the hot cooking water. Set aside.
Hollandaise Sauce
For the sauce, you need clarified butter. This is done by slowly melting the butter and then skimming off the whey on top before carefully pouring it into another pot, avoiding the sediment at the bottom.
Beat the egg yolks together with the stock over a water bath until the mixture becomes light and foamy. Add the melted butter, first a little at a time while whisking, then in a steady stream. Season with lemon juice, salt, and pepper.
Serving
Cook the peas according to the package instructions. Serve the fried fish fillets with potatoes, peas, and sauce.
