Filet of Sole with Apple-Celery Ravioli

Peel the celeriac, cut into slices and cook with cream and beef broth until soft, season with salt and pepper, mix and pass through a fine sieve. Peel the apple, cut into small cubes and mix into the mixture. Make a pasta dough with flour, egg and olive oil. Roll it out thinly, brush with egg white, spread the celery mixture on it, put a layer of pasta dough on top, press it down, cut out 6 pieces, boil in salted water and sauté in butter. Season the sole fillets with salt and white pepper and sauté in olive oil. For the sauce, boil apple juice with lemon juice, thicken with a little starch if necessary. Cut the tomato into cubes and add to the sauce together with the chives. Arrange the ravioli in the center of the plate, evenly distribute the sole fillets on top and pour the sauce between the fillets.

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