Sole With Cauliflower

Preparation:

Preparation: Boil the florets in boiling salted water; let them cool. Boil the sole fillets, drain them and arrange them on a round serving plate. In a saucepan, season with butter, carrot, celery and chopped onion, add salt, leave to cool and blend everything together with ten cauliflower florets. Add the jar of yogurt and a few drops of lemon to the cream. Mix carefully. Pour the sauce over the fish fillets and decorate the dish all around with the leftover florets. Serve.