Slice the cucumber thinly, sprinkle with a little coarse salt, and let it sit for about ½ hour.

Bring vinegar, sugar, whole pepper, and chopped red chili to a boil, and pour 1/3 of the brine over the sea buckthorn.

Let it sit for about 15 minutes.

The remaining 2/3 of the mixture should be cooled in the refrigerator.

Squeeze the water out of the cucumber slices, and pour the cold vinegar brine over them. This will keep the green color.

Clean the plaice and coat it in rye flour on both sides.

Chop the pickles roughly, and mix with yogurt, curry, and the pickled sea buckthorn.

Boil the new potatoes in salted water for about 20 minutes, and then peel them.

Chop the dill roughly, and toss with the potatoes.

Fry the plaice fillets until golden for a few minutes in ½ butter and ½ oil on a hot pan, and season with salt and pepper.

Arrange the plaice on a plate, and pour the frying juices over them.

Serve with dill potatoes, cucumber salad, sea buckthorn remoulade, lemon, and a slice of coarse rye bread.