Rinse the fish fillets, pat dry, drizzle with a little orange juice and lemon juice and let stand for 10 minutes. Finely mash the rusks in a freezer bag with a rolling pin. Salt and pepper the fish pieces, turn them in the rusk crumbs and fry them brown on both sides in 30g butter for 10 minutes. Keep warm. Boil the roast set with the remaining orange juice, sift through and, mixed with the cream, reduce to a light creamy consistency over a few minutes over high heat. Pour in the remaining butter, season the sauce with salt and cayenne pepper and serve separately with the fish. Go with green salad and parsley potatoes.
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