Rocky Mtn. Barbecue Trout With Alberta Maple Whiskey Gastrique

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

• 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.