Rocky Mtn. Barbecue Trout With Alberta Maple Whiskey Gastrique - cooking recipe

Ingredients

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

Preparation

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.