Cured trout grilled over cedar with gin sour cream, pickled ramps, and charred onion [Boralia / Wayne Morris] from Toronto Eats: 100 Signature Recipes from the City's Best Restaurants (page 40) by Amy Rosen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Refrigerate spice-rubbed trout for 3 hours. Can substitute pearl onions for cipollini onions.

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