Rocky Mtn. Barbecue Trout With Alberta Maple Whiskey Gastrique
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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INGREDIENTS
NutritionFor the Alberta Maple Whiskey-Apple and Sage Gastrique
- 2tablespoons brown sugar
- 2ounces maple syrup
- 2
- 1tablespoon peppercorn
- 1
- sea salt & fresh ground pepper, to taste
- 3tablespoons cider vinegar
- 1splash of canadian whiskey (to taste)
- 2tablespoons fresh lemon juice
- 1cup heavy cream
- 3tablespoons hard salted butter
- 3
For the Trout
- 4whole trout, de-boned (approx. 8-10 oz.)
- 1
- 4sprigs flat-leaf Italian parsley
- sea salt & fresh ground pepper, to taste
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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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