Start by ensuring all the fish bones are removed from your plaice fillets. We use thin plaice fillets (about 1 cm thick) and generally estimate 2 pieces per person.

20 minutes before preparing the plaice fillets, they should be gourmet-salted. This means sprinkling salt over them on both sides. This draws some of the moisture out of the fish, making it more succulent.

Wipe the salt off the fish.

Heat a large, heavy-bottomed pan over medium-high heat. Add the butter, and let it foam before adding the fillets.

Beat the egg yolks and place them on a plate. Pour the flour onto a separate plate and put the breadcrumbs in a bowl. Grind a bit of pepper and salt into the breadcrumbs.

Coat the fillets in the flour, then in the egg yolks, and finally in the breadcrumbs.

Fry them for 2.5 minutes on each side, and they're ready to serve.

Serve them with French Fries and remoulade or as part of a Stjerneskud.