Name: Rocky Mtn. Barbecue Trout With Alberta Maple Whiskey Gastrique
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons brown sugar; 2 ounces maple syrup; 2 shallots (julienne); 2 garlic cloves; 1 tablespoon peppercorn; 2 bay leaves; 1 granny smith apple, cored and thinly sliced; sea salt & fresh ground pepper, to taste; 3 tablespoons cider vinegar; 1 splash of canadian whiskey (to taste); 2 tablespoons fresh lemon juice; 1 cup heavy cream; 3 tablespoons hard salted butter; 3 tablespoons fresh sage, finely chopped; 4 whole trout, de-boned (approx. 8-10 oz.); 1 lemon, thinly sliced; 4 sprigs flat-leaf Italian parsley; sea salt & fresh ground pepper, to taste

Recipe by Nif_H

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We just watched Kevin Brauch making this on Food Network Canada's show "The Thirsty Traveler". He was doing a show in my province of Alberta and they cooked this outside. It looked so good that I had to post it. There was a suggestion for plating before you place the trout on the plate - "In the centre of a large plate, place 5 oz. wild rice pilaf. Arrange 4 seared asparagus on top of rice Place trout on top of rice & asparagus". Enjoy!

Ready In:: 45mins
Serves:
Units:

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ingredients

For the Alberta Maple Whiskey-Apple and Sage Gastrique
2 tablespoons brown sugar
2 ounces maple syrup
2 shallots (julienne)
2 garlic cloves
1 tablespoon peppercorn
2 bay leaves
1 granny smith apple, cored and thinly sliced
sea salt & fresh ground pepper, to taste
3 tablespoons cider vinegar
1 splash of canadian whiskey (to taste)
2 tablespoons fresh lemon juice
1 cup heavy cream
3 tablespoons hard salted butter
3 tablespoons fresh sage, finely chopped
For the Trout
4 whole trout, de-boned (approx. 8-10 oz.)
1 lemon, thinly sliced
4 sprigs flat-leaf Italian parsley
sea salt & fresh ground pepper, to taste

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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RECIPE MADE WITH LOVE BY

@Nif_H

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@Nif_H

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"We just watched Kevin Brauch making this on Food Network Canada's show "The Thirsty Traveler". He was doing a show in my province of Alberta and they cooked this outside. It looked so good that I had to post it. There was a suggestion for plating before you place the trout on the plate - "In the centre of a large plate, place 5 oz. wild rice pilaf. Arrange 4 seared asparagus on top of rice Place trout on top of rice & asparagus". Enjoy!"

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creation by Nif_H

9/1/2009

We just watched Kevin Brauch making this on Food Network Canada's show "The Thirsty Traveler". He was doing a show in my province of Alberta and they cooked this outside. It looked so good that I had to post it. There was a suggestion for plating before you place the trout on the plate - "In the centre of a large plate, place 5 oz. wild rice pilaf. Arrange 4 seared asparagus on top of rice Place trout on top of rice & asparagus". Enjoy!