Cedar-planked wild sturgeon 1 from Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking (page 58) by Ben Ford and Carolynn Carreño

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

Accompaniments: Charred leeks; Fennel and celery salad with cracked hazelnuts and mint; Garlic-studded tomatoes

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

    Cedar planks require soaking for 4 hours and brining for 2 hours. Can substitute salmon or lake trout for sturgeon, and dark brown sugar for light brown sugar.

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