Sumac + Pita Sole Cakes - Ends + Stems with Chef Alison

Ingredients

• 1 1 ⁄ 4 pounds Sole Filet
• 3 Pitas
• 2 ribs Celery (especially center ones and add in lots of chopped leaves)
• 2 Tablespoons Mayonnaise
• 1 Egg
• 1 teaspoon Ground Sumac
• 1 1 ⁄ 2 teaspoons Kosher Salt (divided)
• 1 ⁄ 4 teaspoon Black Pepper
• 1 Lemon (zested and juiced, divided)
• 1 Tablespoon Honey
• 2 cloves Garlic (minced)
• 1 ⁄ 2 teaspoon Dijon Mustard
• 1 Tablespoon Red Wine Vinegar
• 1 ⁄ 2 teaspoon Dried Oregano
• 1 ⁄ 2 cup Extra Virgin Olive Oil
• 1 head Romaine Lettuce
• 1 pint Cherry Tomatoes
• 1 15-ounce can Green Olives, Pitted (or black kalamatas, in bulk, a jar, or can)
• 1 Tablespoon Unsalted Butter (divided)
• 1 cup Plain Greek Yogurt