[From the Stove Top]Sole fillet with asparagus.

(From The Korea Herald)

Serves four Ingredients: 4 soles, each weighing 200g, 20 green asparagus, peeled 1 chevil, chopped 1 bunch of chives, chopped 2 tomatoes, peeled and diced Juice of 1/2 lemon 150g butter 2 tbsp whipping cream Preparation 1. Cook asparagus in boiling water for a few minutes. Cool it quickly.

2. Skin and fillet the soles.

3. Mix chopped chevil with a quarter of butter (pomade butter) 4. Spread the fillets and brush herb butter on one side only.

5. Place asparagus on the fillets and roll the fillets around asparagus. 6. Steam cook for 5 minutes.

For the sauce: 1) Boil lemon juice. 2) Add remaining butter, cut in small squares, into the boiling lemon juice. 3) Once butter is melted stop boiling (otherwise the sauce will separate). 4) Add diced tomato, chopped chive and …