Sole in crisped couscous with water cress, ginger and asparagus (broth).

2 TB butter 2 Medium onion sliced thin 1/ cup peeled rough chop raw ginger 1 dozen large asparagus, stalks removed. 3/4 lb water cress, plus 1/2 cup leaves for garnish 4 cup light chicken stock Salt sugar and cayenne to taste. Melt butter and add onion and ginger. Cook until onions are translucent. Add the asparagus bottoms saving the tops for garnish. Also the 3/4 cup water cress and stock. Season with salt and sugar and cook for 20 minutes. Strain and re adjust seasoning. Keep warm. For the sole: 4- 6 oz sole filet 1/2 cup quick cooking cous cous 2 TB grape seed oil 1 TB butter and salt to taste. Pre heat oven to 300. Trim filet so that you have 2 straight edges. Roll each fillet starting with thicker end first going to the thin end. Like rolling carpet and secure with a tooth pick. Dip one end into the cous cous. Heat the oil medium high and add the filet cous cous side down. Cook until golden brown about 3 minute's. Turn the fish and cook the other aide as well. Transfer to oven for about 3 minutes. Topping: asparagus tops from above 15 small shrimp 2 TB grape seed or olive oil 1/4 cup peeled thinly sliced ginger 1 shallot finely chopped salt and pepper Snip off asparagus florets and set aside. Slice the stems into 1/2 inch lengths. Blanch and shock both asparagus tops and bottoms. Heat oil and toss in shrimp with ginger. After 1 minute add the shallots and asparagus. Cook until shrimp is pink about 2 minute.