Wash the fish, dab dry. Clean, wash and peel the carrots and peel into long strips with a peeler. Peel and quarter the onion. Caramelise the sugar in a pot at low heat, deglaze with 150 ml water and vinegar while stirring constantly, add carrot strips and steam for about 10 minutes.
In the meantime, bring lemon juice, 1/4 litre water, bay leaf, onion, cloves and salt to the boil, remove from the heat, add the fillets and leave to stand in the stock for about 3 minutes. Wash the dill, dab dry and chop, except for a few flags for garnishing.
Arrange carrots sprinkled with dill on plates, place plaice fillets on top and serve with a lemon wheel, colored pepper sprinkled on top and dill flags garnished as desired. Serve with baguette slices and salted butter as a small snack or as an appetizer.