Sprinkle the fish fillets with salt and pepper and squeeze the juice of 1 lemon over them. For the crumbing, beat the yolks with beer, salt, pepper and flour. In the thus prepared mush, roll the fillets, then quickly in breadcrumbs and arrange them in a greased tray.
Insert them into a highly heated oven to bake to a nice tan. Meanwhile, heat the butter in a pan on the stove and cook the flour. Stir continuously, add the beer and cream. If the sauce becomes too thick, add more liquid. Season it with spices and pour it over the baked crumbed fish in the oven.
Allow it to cook for another 5 minutes and remove. Serve the dish with fresh chopped parsley.