Poached Fillet Of Sole In Celery Sauce

• 3/4 cup plain nonfat yogurt
• 5 tablespoons celery juice (see recipe)
• 1/4 teaspoon sugar
• 1 teaspoon salt
• Freshly ground pepper to taste
• 3 1/2 cups celery juice
• 4 small sole fillets, split down the center
• 1 cup celery leaves, cut across into thin strips
• 1 cup stemmed watercress
• 4 ribs celery, thinly sliced
• 2 teaspoons fresh lemon juice
• Salt and freshly ground pepper to taste

1. For the sauce, line a sieve with cheesecloth and place over a bowl.
2. Place the yogurt in the sieve and set aside for 3 to 4 hours to drain off all of the liquid.
3. Discard the liquid, place this yogurt cheese in a bowl and whisk until smooth.
4. Whisk in the remaining ingredients and set aside.
5. For the sole, roll up each piece of sole lengthwise and secure with a toothpick.
6. Place the celery juice in a large saucepan and bring to a simmer.
7. Adjust the heat so that the liquid is at a slow simmer.
8. Add the sole fillets and poach until cooked through, about 8 minutes.
9. Carefully remove the fillets from the liquid.
10. Toss together the garnish ingredients.
11. Spoon some of the sauce in the center of each of 4 plates.
12. Remove the toothpicks from the sole fillets and place 2 of the rolls over the sauce on each plate.
13. Arrange the garnish mixture in a circle around the sauce and serve immediately.

nonfat yogurt, celery juice, sugar, salt, freshly ground pepper, celery juice, sole fillets, celery, watercress, celery, lemon juice, salt

Taken from cooking.nytimes.com/recipes/11463 (may not work)