Rocky Mtn. Barbecue Trout With Alberta Maple Whiskey Gastrique Recipe

Name: Rocky Mtn. Barbecue Trout With Alberta Maple Whiskey Gastrique
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the Alberta Maple Whiskey-Apple and Sage Gastrique, 2 tablespoons brown sugar, 2 ounces maple syrup, 2 shallots (julienne), and more.

Yes, Rocky Mtn. Barbecue Trout With Alberta Maple Whiskey Gastrique falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rocky Mtn. Barbecue Trout With Alberta Maple Whiskey Gastrique

How did you like this recipe?

Frequently Asked Questions