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. ---------------------------------------------------------------------------
Nutrition
Ingredients
