Elevate your dinner with this sophisticated and harmonious dish that blends rich, earthy flavors with bright citrusy notes.

Ingredients
🐟 Sole fish fillet: 2 pieces🌿 Celery root: 1🍠 Sweet potato: 1🍶 Miso paste: 3 tbsp🧀 Parmesan cheese: 30g🥛 Heavy cream (33%): 50-100ml🍋 Juice of 1 lime🧈 Butter: 30g🫒 Olive oil🍚 Flour: 3 tbsp🧂 Salt and pepper

Instructions
1. Roast the Sweet Potato:Place the sweet potato on a baking sheet lined with parchment paper. Brush it with olive oil and bake in a preheated oven at 200°C (390°F) for 40-60 minutes until soft.
2. Cook the Celery Root:Peel and dice the celery root into 1cm cubes. Transfer to a saucepan, add the miso paste, and pour in enough water to just cover the cubes. Simmer for about 15 minutes until tender.
3. Prepare the Sweet Potato Mash:Once the sweet potato is cooked, peel it and cut into chunks. Blend with Parmesan, salt, pepper, and hot cream until smooth and velvety.
4. Make the Celery Root Purée:Blend the cooked celery root with its liquid until it forms a creamy purée.
5. Cook the Fish:Coat the Sole Fish fillets in flour, then pan-fry them in olive oil for 2-3 minutes on each side until golden and cooked through.
6. Prepare the Lime Butter Sauce:In a small saucepan, melt the butter, add lime juice, and heat for 1-2 minutes, stirring constantly.
7. Assemble and Serve:On a plate, arrange dollops of celery root purée and sweet potato mash. Top with the fish fillet and drizzle with the lime butter sauce.

Enjoy this stunning and flavorfu