Breaded Plaicewith Warm Tartare Sauce

Trim any remaining skin from the plaice fillets and pat dry.

Set up a breading station: place plain flour in one shallow dish, beaten egg yolks in a second, and panko breadcrumbs in a third.

Dredge each fillet in flour, shaking off excess, then dip into the egg yolk, and finally press into the panko breadcrumbs to coat evenly.

Heat the vegetable oil in a large skillet over medium heat (about 350°F / 350°F).

When the oil is shimmering, add the breaded fillets, panko side down, and cook until the coating is golden and the fish is about 90 % done, roughly 3‑4 minutes per side; the flesh should become translucent.

Add a small knob of butter to the pan and baste the flesh side for extra richness, then transfer the fillets to a warm serving plate.

For the tartare sauce, whisk together the Dijon mustard, lemon juice, chopped shallot, capers, cornichons, dill, and the prepared spice blend (black peppercorns, fennel seeds, coriander seed). Adjust seasoning with salt if needed.

Place the warm sauce beneath the plated fish and garnish with a fresh squeeze of lemon.

To make the fish fumet: combine plaice bones, celery stalks, sliced onion, soft fine herbs, sliced lemon, and star anise in a stock pot; cover with cold water.

Bring to a boil, skim off any foam, then reduce heat and simmer gently for 20 minutes.

Remove the pot from the heat, stir in the remaining herbs and lemon, and let the mixture steep for another 20 minutes.

Strain the fumet through a muslin cloth and a chinois into a clean saucepan, discarding solids.

Return the strained stock to the stove and reduce it by two‑thirds over medium heat, about 10‑12 minutes, until it thickens slightly and intensifies in flavor.

Finish the tartare sauce by whisking in a tablespoon of the reduced fumet for depth, then spoon the warm sauce over the fish just before serving.