Sole fillets on celery salad and cauliflower puree

With days getting warmer, I usually get motivated to eat healthier and lose some weight before summer comes. Since I'm not a big fan of diets limiting you too much, I simply try to cut on carbohydrates - potatoes, pasta, flour, bread and replace them with low-carb alternatives.
This dish is one of the inventions I've made during my "diet" phase.

Even if you're not on a diet, try it out! It's delicious, light and very refreshing. Cauliflower makes a great alternative for potato puree if you're bored with it and celery salad goes wonderful with any type of fish or meat.

INGREDIENTS:

• 4-5 sole fillets
• 1 big cauliflower
• 1/2 glass milk
• 2-3 small celery roots
• 1 onion
• handful dill
• 1 lemon
• 1tsp lemon juice
• 150g yoghurt
• 1tbs mayonnaise (you can use mayo light or skip it if you're on a diet)
• salt, pepper
• 1-2tbs sugar
• 5-6 coriander seeds
• 1tbs olive oil 

Preheat your stove to 190°C (374°F). Brush the baking pan with olive oil. Sprinkle fillets with salt and pepper on both sides, put them in a pan, add finely chopped dill, crushed coriander seeds and a slice of lemon on top. Sprinkle a little bit with lemon juice and put them in the oven for about 15-20 minutes. You may cover the pan with tin foil (matt side up) to prevent it from drying up.

While the fish is being cooked, prepare cauliflower puree. I cooked it in the microwave to save time and to keep as much nutrients as possible. Place cauliflower florets in a microwave safe bowl, add a little bit of water and salt, cover it tightly with plastic wrap (that is safe to use in microwaves) and microwave it for 10-20 minutes, depending on how powerful your microwave is.

So, now that our fish is in the stove, and cauliflower gets cooked, it's time to make a celery salad.

This salad is one of my favorites, I love the celery roots combined with either raisins, peach or onion as in this case. Its slightly sweet and refreshing taste goes very well with fishes, but also with chicken or pork.

Cut off the skin of celery and grate them on a grater with large mesh (by hand it's a little bit tiring, as celery roots are quite hard). Sprinkle with lemon juice to prevent from changing the color.

Add finely chopped onion, salt, pepper and sugar. In a little bowl combine yoghurt with mayonaisse and mix it with celery and onion. Let your salad to settle for a few minutes before serving.

Finish the puree - mash cauliflower using the fork or potato masher, add milk, salt and pepper to taste and mix it until it's nice and smooth.

Put it on a plate with some extra dill on top. Use some of the salad to create a base for the fish and then place the fillet on top of it. The combination of a fish with lemon, delicate, smooth cauliflower and cool, refreshing celery salad is really amazing and it makes a perfect meal for the hot days!

Enjoy!