An asparagus recipe for gourmets:
Score the sole diagonally at the caudal fin with a sharp pointed kitchen knife and loosen enough with the tip of the knife so that it is easy to grip with thumb and forefinger. Using a utensil hangl, press the tip of the tail onto the surface and pull the skin off with a jerk. Using a pointed kitchen knife, carefully loosen the fillets from the center bone from the head to the tail. (A stock can be made from the carcass.) Peel off the lower part of the asparagus and cook the asparagus spears in a saucepan with salted water and a pinch of sugar until al dente.
Then drain and cut into 4 cm long pieces.
Parry the fillets neatly and fold them in the middle. Place one slice of smoked salmon on each of the 4 fillet halves and fold the other half over them. Season the fillets with salt and pepper.
Heat butter in a frying pan and sauté the shallots in it. Extinguish with vermouth and Riesling and insert the fillets. Cover with buttered parchment paper and steam on very low heat for 3-4 minutes until tender. Remove the fillets and keep warm.
Boil the wine stock by half, add the whipped cream and bring to the boil one more time. Blend the sauce with 20 g cold butter flakes, mix in the asparagus spears.
Pour the sauce onto warmed plates and arrange the sole fillets on top. Serve with long grain rice or boiled potatoes.