Alberta-Style Barbecue Trout with Maple Whiskey Gastrique
Experience the flavors of Alberta with this mouthwatering barbecue trout, enhanced with a rich maple whiskey gastrique. Inspired by a captivating episode of 'The Thirsty Traveler' featuring Kevin Brauch, this dish is perfect for outdoor cooking or an intimate dinner at home. The trout is elegantly filled with fresh lemon and parsley, then cooked to perfection on the grill, ensuring a tender and flavorful meal. Paired with a fragrant gastrique made from local ingredients, including maple syrup and sage, this dish promises a delicious union of sweet and savory elements. For an exquisite presentation, serve over a bed of wild rice pilaf and charred asparagus, truly elevating your dining experience. Enjoy the culinary essence of Alberta with every bite!
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
Brown sugar
2 (tablespoons)
Maple syrup
2 (ounces)
Shallots
2 (julienne)
Garlic cloves
2 (minced)
Peppercorns
1 (tablespoon)
Bay leaves
2 (whole)
Granny Smith apple
1 (cored and thinly sliced)
Sea salt
to taste
Fresh ground pepper
to taste
Cider vinegar
3 (tablespoons)
Canadian whiskey
1 (splash (to taste))
Fresh lemon juice
2 (tablespoons)
Heavy cream
1 (cup)
Hard salted butter
3 (tablespoons)
Fresh sage
3 (tablespoons, finely chopped)
Whole trout
4 (de-boned (approx. 8-10 oz. each))
Lemon
1 (thinly sliced)
Flat-leaf Italian parsley
4 (sprigs)
Instructions
1
For the Alberta Maple Whiskey Gastrique, start by combining the brown sugar, maple syrup, and 2 tablespoons of water in a 1-quart saucepan. Bring this mixture to a vigorous boil, stirring to help dissolve the sugar. Once dissolved, add the julienned shallots, minced garlic, whole peppercorns, and bay leaves. Continue boiling while occasionally swirling the pan until the mixture reaches a golden caramel color, approximately 5 minutes.
2
Remove the saucepan from heat and carefully add the cider vinegar, a splash of Canadian whiskey, and fresh lemon juice. Stir gently over low heat until the caramel fully dissolves.
3
Add the heavy cream and simmer the mixture until it has reduced by one-third. Once reduced, whisk in the hard salted butter until it has completely melted and incorporated. Strain the gastrique through a fine sieve to remove solids, then stir in the thinly sliced apples and finely chopped sage. Season the gastrique with sea salt and freshly ground pepper to taste. Set aside to cool slightly.
4
Prepare the trout by laying them flat on a dry towel. Stuff each fish with thin slices of lemon and sprigs of flat-leaf parsley, seasoning the cavity with sea salt and black pepper. Once stuffed, gently fold the trout back into their natural shape.
5
Wrap each trout individually in aluminum foil to form a sealed parcel. Preheat the barbecue or grill, and place the trout parcels directly on the grill. Cook for approximately 15 to 20 minutes, or until the fish is cooked through and flakes easily.
6
To serve, place a generous ladle of the maple whiskey gastrique over each trout. Garnish with a sprig of parsley or sage for an elegant touch. For an impressive presentation, place a 5 oz. serving of wild rice pilaf in the center of a large plate, arrange seared asparagus on top, and finally add the trout atop the rice and asparagus.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Alberta-Style Barbecue Trout?
It is a grilled trout dish featuring a rich maple whiskey gastrique, inspired by the culinary flavors of Alberta, Canada.
What is the primary inspiration for this recipe?
The dish was inspired by a captivating episode of 'The Thirsty Traveler' featuring Kevin Brauch.
What kind of trout is required for this recipe?
The recipe calls for four whole trout, approximately 8-10 oz. each, that have been de-boned.
How is the trout prepared before grilling?
The trout is laid flat, stuffed with thin slices of lemon and parsley sprigs, seasoned with sea salt and black pepper, and then folded back into its natural shape.
What ingredients are used to stuff the trout cavity?
Each trout is stuffed with one thinly sliced lemon and four sprigs of flat-leaf Italian parsley.
How should the trout be cooked on the grill?
Each trout should be wrapped individually in aluminum foil to form a sealed parcel and placed directly on the preheated grill.
How long does it take to barbecue the trout?
The trout parcels should cook for approximately 15 to 20 minutes, or until the fish is cooked through and flakes easily.
What are the main components of the gastrique?
The gastrique consists of a caramel base made from brown sugar and maple syrup, combined with whiskey, cider vinegar, lemon juice, heavy cream, and butter.
What type of whiskey is used in the sauce?
A splash of Canadian whiskey is added to the gastrique to provide authentic regional flavor.
What aromatics are used in the Alberta Maple Whiskey Gastrique?
The recipe uses julienned shallots, minced garlic, whole peppercorns, and bay leaves.
How do you know when the gastrique base is ready for the liquids?
The sugar and syrup mixture should be boiled until it reaches a golden caramel color, which takes about 5 minutes.
What type of vinegar is used for the gastrique?
Three tablespoons of cider vinegar are used to provide the necessary acidity.
When should the heavy cream be added to the sauce?
Add the heavy cream after the caramel has fully dissolved in the vinegar, whiskey, and lemon juice mixture.
How much should the gastrique be reduced?
The mixture should be simmered until it has reduced by one-third of its volume.
What type of butter is recommended for the sauce?
Three tablespoons of hard salted butter should be whisked into the reduced sauce.
Is the gastrique served with the solids included?
No, the gastrique is strained through a fine sieve to remove the peppercorns, bay leaves, shallots, and garlic before serving.
What fruit is added to the gastrique after straining?
One cored and thinly sliced Granny Smith apple is stirred into the finished gastrique.
What herb provides the final flavor profile for the gastrique?
Three tablespoons of finely chopped fresh sage are added to the sauce at the end.
What is the recommended side dish for this trout?
It is best served over a bed of wild rice pilaf and charred or seared asparagus.
How much brown sugar is used in the recipe?
Two tablespoons of brown sugar are required for the gastrique.
How much maple syrup is needed?
The recipe calls for two ounces of maple syrup.
What type of salt is suggested?
Sea salt is used for both the trout cavity and the gastrique seasoning.
Does the recipe use whole or ground peppercorns?
The gastrique base uses one tablespoon of whole peppercorns which are later strained out.
Is fresh lemon juice used in the sauce?
Yes, two tablespoons of fresh lemon juice are added to the gastrique.
How many servings of wild rice should be prepared?
The recipe suggests a 5 oz. serving of wild rice pilaf per plate.
What are the suggested garnishes?
A sprig of fresh parsley or sage can be used as an elegant garnish.
How many ingredients are in this recipe?
There are a total of 18 ingredients used to make the trout and the gastrique.
Can this recipe be cooked indoors?
Yes, while designed for outdoor cooking on a barbecue, it can also be prepared for an intimate dinner at home.
What kind of parsley is specified?
Flat-leaf Italian parsley is recommended for the trout stuffing.
How is the gastrique finished after straining?
After straining, stir in the apples and sage, and season with sea salt and freshly ground pepper to taste.