Rocky Mtn. Barbecue Trout With Alberta Maple Whiskey Gastrique

May 12, 2023May 12, 20230 1
Rocky Mtn. Barbecue Trout with Alberta Maple Whiskey Gastrique
in Fish

Prep

10 min

Cook

15 min

Ready In

25 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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

Nutrision Information

Servings Per Recipe
4
Calories
270
Sugar
12g
Fat
12g
Rocky Mtn. Barbecue Trout with Alberta Maple Whiskey Gastrique is a dish that takes inspiration from traditional Canadian cooking. It features a delicious gastrique sauce that's made with brown sugar, maple syrup, shallots, and Canadian whiskey. The trout is de-boned to make it easy to eat, and it's brushed with a sage butter for an added layer of flavor. This recipe is perfect for those looking to add a new spin on their usual fish recipes and want to try something different. It's also a great option for those looking for a healthy and low-calorie dinner option.

Instructions

1.Start by making the gastrique.
2.In a small pot, combine the brown sugar, maple syrup, shallots, garlic, peppercorn, bay leaves, and apple slices. Cook over medium heat until the sugar dissolves and the mixture begins to caramelize.
3.Add the cider vinegar and Canadian whiskey and stir to combine. Cook for another 5 minutes, until the mixture has thickened. Remove from heat and let cool.
4.In a separate pan, melt the salted butter over medium heat. Add the fresh sage and cook until the butter has begun to brown. Remove from heat.
5.Preheat your grill to medium-high heat.
6.Season the de-boned trout with salt and pepper, inside and out.
7.Stuff the trout with sliced lemon and parsley sprigs.
8.Brush the trout with the sage butter and place them on the grill. Cook for 3-4 minutes per side, until the skins are crisped and the flesh is cooked through.
9.Remove the trout from the grill and drizzle with the maple whiskey gastrique before serving.

PROS

This recipe is a great way to cook trout with a delicious and unique Alberta maple whiskey gastrique.
The trout is de-boned, making it easy to eat, and the sage butter adds to the flavor.
The dish is also low in calories and high in protein

CONS

People who don’t enjoy fish may not like this dish.
Additionally, some may find the process of de-boning and cooking the trout to be more difficult than other recipes.

HEALTH & BENEFITS

Trout is an excellent source of omega-3 fatty acids, which are essential for heart health. These fatty acids also help reduce inflammation in the body. Additionally, trout is high in protein, making it a great choice for those looking to maintain muscle mass and regulate blood sugar levels. Maple syrup also contains antioxidants and has been linked to improving digestion.

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