Tuesday Dinner: Sole with Scallions and Beurre Noisette, Spaghetti with Pesto

After the less-than-successful poaching experiment from last time, I decided to go with a more traditional (and flavorful) preparation technique for some sole:

2 sole fillets
salt, pepper, and cayenne
flour
4 scallions, thinly sliced including a good amount of green
2 Tbs butter

Sautee the scallions in 1 Tbs of butter over medium high heat until the butter starts to brown.
Meanwhile season the fish with salt, pepper, and cayenne.
Transfer the scallions to a bowl with a slotted spoon.
Dredge the fish through the flour and tap off any excess.
Add the other Tbs of butter to the pan and wait for the foam to subside, then add the fish and cook until each side is light brown, a couple minutes.
Transfer the fish to plates, top with scallions, and pour the browned butter left in the pan over the fillets.

It really makes a difference to use a preparation technique that is matched to the fish at hand... imagine that. :-)

I served the fish beside spaghetti topped with some pesto I made last week to preserve the CSA basil. Mmm, traditional pesto, mmm, concentrated taste of summer, mmmm. We also had a nice salad with CSA arugula.