Preheat the oven to 180°C.
Stack sole fillets in alternating directions to create an eight-layer high wall.
Secure the stack with six cocktail sticks, trim the ends, and slice the stack in half.
Heat vegetable oil in a non-stick pan and cook the sole until one side is golden-brown.
Flip the fish over and bake on a tray in the oven for 15 minutes.
Boil the potatoes in salted water for 5 to 10 minutes until tender.
Drain potatoes, crush with a fork, and mix with crabmeat and a squeeze of lemon juice.
Season the potato and crab mixture with salt and pepper and keep warm.
Brown the butter in the fish pan, then add caperberries and gherkins to heat through.
Stir in chopped chives and the juice of two lemons.
Remove the fish from the oven, extract cocktail sticks, and finish with a squeeze of lemon.
Blanch the asparagus in boiling salted water for 10 seconds and drain.
Use a metal ring to plate a portion of potato mixture and top with a sole stack.
Drizzle the caperberry and gherkin butter over the dish and scatter cress and crôutons around.
Garnish with asparagus and serve immediately.