Whiskey Trout Food
WHISKEY TROUT
Make and share this Whiskey Trout recipe from Food.com.
Provided by djmastermum
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Dust trout with flour, shake off excess.
- Melt butter in pan, fry trout til brown and cooked through.
- While trout is cooking heat cream in saucepan, add whiskey and boil until reduced.
- Transfer trout to a plate, pour whiskey cream over trout, and top with almonds.
- I have made this using crocodile and it was fabulous as well!
Nutrition Facts : Calories 384.8, Fat 35.2, SaturatedFat 21.9, Cholesterol 115.7, Sodium 101.9, Carbohydrate 11.5, Fiber 0.2, Sugar 0.2, Protein 5
ROCKY MTN. BARBECUE TROUT WITH ALBERTA MAPLE WHISKEY GASTRIQUE
We just watched Kevin Brauch making this on Food Network Canada's show "The Thirsty Traveler". He was doing a show in my province of Alberta and they cooked this outside. It looked so good that I had to post it. There was a suggestion for plating before you place the trout on the plate - "In the centre of a large plate, place 5 oz. wild rice pilaf. Arrange 4 seared asparagus on top of rice Place trout on top of rice & asparagus". Enjoy!
Provided by Nif_H
Categories Trout
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 455.2, Fat 31.9, SaturatedFat 19.6, Cholesterol 104.4, Sodium 102.5, Carbohydrate 46.9, Fiber 9.4, Sugar 20.3, Protein 5
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- Roquefort. Must kick off with a classic. Read this match of the weekfor the reason why.
- Mutton or rare breed lamb. A pairing that’s closer to home. Islay almost certainly has more sheep than people and the lamb has the same sort of rich, aromatic flavour as salt marsh lamb.
- Middle eastern style lamb meatballs or kofte. Similar thinking with a touch of spice.
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