Rocky Mtn. Barbecue Trout With Alberta Maple Whiskey Gastrique

Submitted by Nif_H

"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
• Ingredients: 18
• Serves: 4

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

1. For the Alberta Maple Whiskey-Apple and Sage Gastrique:

2. 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.
3. 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.
4. Strain through a colander. Add the apples and sage Season with salt and pepper.

5. For the Trout:

6. 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.
7. Ladle 4 oz. of the gastrique over the trout Garnish with a sprig of parsley or sage.