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1
Preheat the oven to 450 degrees.
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2
Place the potatoes in a large saucepan, cover with water and bring to a boil.
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3
Lower the heat and simmer until almost tender, about 15 minutes.
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4
Drain, place in a baking dish and toss with 1 teaspoon of butter.
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5
Roast until brown and crisp, about 30 minutes.
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6
Meanwhile, heat 2 teaspoons of oil in a large, wide pot over medium heat.
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7
Add the ramps and cook until just wilted, about 4 minutes.
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8
Add the wine and water, cover with parchment paper, lower the heat and braise until tender, about 25 minutes.
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9
Season with 1/2 teaspoon of salt and pepper.
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10
Keep warm.
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11
Blanch the asparagus in boiling, salted water for 5 minutes.
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12
Drain.
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13
Combine the flour, cornmeal, 2 teaspoons of salt and pepper in a wide, shallow dish.
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14
Coat the sole in the mixture on both sides.
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15
Heat 2 teaspoons of oil in a large nonstick skillet over medium heat.
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16
Add the sole and cook until golden brown, about 3 minutes per side.
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17
Remove the sole from the pan and keep warm.
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18
Wipe out the pan and add the remaining teaspoon of oil.
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19
When hot, add the garlic and cook, stirring, for 30 seconds.
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20
Add the escarole and stir-fry until wilted, about 3 minutes.
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21
Remove from the pan and keep warm.
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22
Wipe out the pan again and add 1 teaspoon of butter.
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23
Add the asparagus and cook 3 minutes.
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24
Toss the potatoes with 1 teaspoon of salt, pepper and parsley.
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25
Place 1 sole fillet in the center of each of 4 plates.
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26
Mound the ramps, potatoes and escarole around the fish and cross the asparagus over the sole.
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27
Serve immediately.
