Today's new recipes was really a riff on the Japanese Style Trout with Dashi in the May 2012 Food and Wine. We use sole, skipped the dashi, and used julienned yellow squash sprinkled with Shichimi Togarashi (a Japanese spice powder) instead of carrots and leeks. It was quite good, even with all the changes--we give our version a 4. The changes were based mainly on what we had or didn't have in the kitchen. We served it with pan roasted asparagus with sesame oil and soy sauce.
Wine: Guy Drew 2010 Russell Vineyard Riesling from Montezuma County Colorado.
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