Rocky Mtn. Barbecue Trout With Alberta Maple Whiskey Gastrique

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the Alberta Maple Whiskey-Apple and Sage Gastrique:
  • Bring sugar, maple syrup and 2 tablespoons of water to a boil in a 1-quart saucepan; stir in the shallots, garlic, peppercorns, and bay leaves. Continue stirring until sugar is dissolved, then boil, swirling occasionally, until mixture is a golden caramel, about 5 minutes.
  • Remove from heat and add vinegar, whiskey and lemon juice, swirl over low heat until caramel is dissolved. Add heavy cream and reduce by one-third. Add hard butter and whisk until dissolved.
  • Strain through a colander. Add the apples and sage Season with salt and pepper.
  • For the Trout:
  • Lay out all 4 trout on a dry towel. Arrange sliced lemon in carcass of trout. Lay sprigs of parsley on lemon slices. Season with salt & pepper. Fold trout back to natural position. Wrap in foil parcel for barbecue. Cook for approximately 15 to 20 minutes until cooked medium.
  • Ladle 4 oz. of the gastrique over the trout Garnish with a sprig of parsley or sage.
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