Its appearance is almost monochromatic in this photograph, but if I can use that adjective family to describe taste, our enjoyment of this entrée was polychromatic.

Also, while no sugar was added to either the fish or the vegetable, both were, oddly, and deliciously, incredibly sweet.

• one really fresh 14.5-ounce lemon sole fillet from Pura Vida Seafood, rinsed then dried thoroughly, salted on both sides (with a little freshly-ground black pepper as well), brushed with a little good Italian white wine vinegar (Aceto Cesare Bianco white wine vinegar from Buon Italia), coated with a thin layer of a local whole wheat flour from the Blew family of Oak Grove Mills in the Union Square Greenmarket, sautéed for a couple of minutes over a medium-high flame inside a very heavy vintage oval tin-lined copper pan in 2 or 3 tablespoons of olive oil, the fillet turned over and cooked for another minute or so (the exact time, or even an approximate time will always depend on the thickness of the fish and the heat of the pan), the sole removed and arranged on 2 warm plates, the pan wiped with a paper towel, then 2 tablespoons of rich Organic Valley ‘Cultured Pasture Butter’, 3 tablespoons of juice from an organic Whole Foods Market lemon, and a handful of micro red mustard from Windfall Farms added, warmed for a minute or so, either over a low flame or, as the pan will still be hot, possibly none at all, the sauce poured onto the sole, and a very different micro red mustard, this one from Two Guys from Woodbridge, arranged on each plate as a garnish to one side

• a little over a pound of astoundingly good ‘red emma potatoes’ [I can’t find any information about this variety on line], from Tamarack Hollow Farm, scrubbed, boiled unpeeled in heavily-salted water until barely cooked through, drained, halved, dried in the still-warm vintage Corning Pyrex Flameware blue-glass pot in which they had cooked, each halved, tossed with a tablespoon or more of Organic Valley ‘Cultured Pasture Butter’, sprinkled with sea salt and freshly-ground black pepper, tossed with a pinch or more of crushed dried ripe, red shishito pepper from Lani’s Farm (I usually add some mostly for the color, but this time I picked a pepper with a bit of heat!), sliced Japanese scallions from Norwich Meadows Farm and chopped lovage from Two Guys from Woodbridge
• the wine, in a great pairing, was a French (Loire) white, Sancerre, Sommet Doré 2017, from Astor Wines
• the music was Schumann’s great [secular?] oratorio, ll ‘Szenen aus Goethes Faust’ (Scenes from Goethe’s Faust),  composed between 1844 and 1853, Claudio Abbado conducting the Berlin Philharmonic Orchestra, the Tölz Boys Choir, and the Swedish Radio Chorus, with soloists Bryn Terfel, Karita Mattila, Jan-HendrikRooope Rootering, Barbara Bonney, Endrik Wottrich, Brigitte Poschner-Klebel, Susan Graham, Harry Peeters, Iris Vermillion, and Hans-Peter Blochwitz [more about Schumann’s composition here]