Rocky Mtn. Barbecue Trout With Alberta Maple Whiskey Gastrique

• 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.

maple, brown sugar, maple syrup, shallots, garlic, peppercorn, bay leaves, granny smith apple, salt, cider vinegar, canadian whiskey, lemon juice, heavy cream, butter, fresh sage, trout, trout, lemon, parsley, salt

Taken from www.food.com/recipe/rocky-mtn-barbecue-trout-with-alberta-maple-whiskey-gastrique-388135 (may not work)