Rocky Mtn Barbecue Trout With Alberta Maple Whiskey Gastrique Food

ROCKY MTN. BARBECUE TROUT WITH ALBERTA MAPLE WHISKEY GASTRIQUE

Steps:

• For the Alberta Maple Whiskey-Apple and Sage Gastrique:.
• 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.
• 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.
• Strain through a colander. Add the apples and sage Season with salt and pepper.
• For the Trout:.
• 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.
• Ladle 4 oz. of the gastrique over the trout Garnish with a sprig of parsley or sage.

NAUGHTY AMARULA MARTINI

Steps:

• In an ice-filled cocktail shaker,add the Amarula, tea and 1/8 teaspoon cinnamon.
• Shake and strain into a martini glass.
• Garnish with cinnamon stick or ground cinnamon.