Rocky Mtn. Barbecue Trout With Alberta Maple Whiskey Gastrique |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. 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 |
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.
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