Fillets from witch flounder are super good and versatile. They can be fried, breaded and fried, or steamed.

I chose steaming here because they were to be used for a Danish open-faced sandwich called 'stjerneskud'. Previously, I owned a steam oven which I always used for this purpose. I no longer have it, so here I opted for an "old school" technique, steaming them in a pot.

I give most fish fillets a gourmet salting for 20-30 minutes before cooking them.

This draws moisture out of the fillets and makes them juicier.

Afterwards, they are gently rinsed under cold running water, then dried well.

I put water in a pot and brought it to a boil.

Next, the fish was placed in a sieve and a lid was placed on the pot.

It was cooked for about 4 minutes and was juicy and as soft as butter thereafter.