Rocky Mountain Majesty: Barbecue Trout with Alberta Maple Whiskey Gastrique

There are some dishes that transport you, instantly evoking a sense of place and memory. This Rocky Mountain Barbecue Trout with Alberta Maple Whiskey Gastrique is precisely one of those culinary journeys for me. I recall watching Kevin Brauch on Food Network Canada’s “The Thirsty Traveler” years ago, his voice brimming with excitement as he showcased this dish prepared outdoors in my very own province of Alberta. The crackle of the barbecue, the glistening trout, and the promise of that rich, complex gastrique – it was an image seared into my mind, a testament to the incredible ingredients and resourceful cooking found in this rugged landscape. It looked so utterly delicious, a true celebration of the land and its bounty, that I knew I had to recreate it.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 15-20 minutes
• Total Time: 1 hour – 1 hour 5 minutes
• Servings: 4
• Yield: 4 whole trout
• Dietary Type: Dairy-Free (with butter modification, see tips)

Ingredients

This recipe is a beautiful dance between the earthy richness of trout and the sweet, boozy tang of a perfectly crafted gastrique. Here’s what you’ll need:

For the Alberta Maple Whiskey-Apple and Sage Gastrique:

• 2 tablespoons brown sugar
• 2 ounces maple syrup (preferably a good quality Alberta maple syrup, if you can find it!)
• 2 shallots, finely julienned
• 2 cloves garlic, minced
• 1 tablespoon peppercorns
• 2 bay leaves
• 1 Granny Smith apple, cored and thinly sliced
• Sea salt and fresh ground pepper, to taste
• 3 tablespoons cider vinegar
• 1 splash of Canadian whiskey (to taste, a good quality rye is excellent here)
• 2 tablespoons fresh lemon juice
• 1 cup heavy cream
• 3 tablespoons hard salted butter (unsalted butter can be used, adjust salt at the end)
• 3 tablespoons fresh sage, finely chopped

For the Trout:

• 4 whole trout, de-boned (approx. 8-10 oz. each)
• 1 lemon, thinly sliced
• 4 sprigs flat-leaf Italian parsley
• Sea salt and fresh ground pepper, to taste
• Foil parcels for barbecue

Equipment Needed

• 1-quart saucepan
• Colander
• Cutting board
• Sharp knife
• Towel
• Grill or barbecue
• Serving plates
• Large plate (for suggested plating)

Instructions

Crafting this dish is a rewarding process, bringing together simple ingredients to create something truly spectacular.

1. Begin the Gastrique Base: In a 1-quart saucepan, combine the brown sugar, maple syrup, and 2 tablespoons of water. Bring this mixture to a boil, stirring until the sugar has dissolved.
2. Infuse the Aromatics: Once the sugar mixture is boiling, stir in the julienned shallots, minced garlic, peppercorns, and bay leaves. Continue to boil, swirling the pan occasionally, until the mixture achieves a beautiful golden caramel hue. This should take approximately 5 minutes. Keep a close eye on it; caramel can go from perfect to burnt very quickly.
3. Deglaze and Dissolve: Remove the saucepan from the heat. Carefully add the cider vinegar, Canadian whiskey, and fresh lemon juice. Return the pan to low heat and swirl gently until the caramel has completely dissolved. This step helps to temper the sweetness and add a crucial layer of acidity.
4. Enrich the Gastrique: Pour in the heavy cream and continue to simmer, stirring occasionally, until the sauce has reduced by one-third. This concentrated cream base will add a luxurious texture and depth.
5. Finish with Butter and Sage: Whisk in the hard salted butter, one tablespoon at a time, until it is fully incorporated and the sauce is glossy. Finally, stir in the finely chopped fresh sage. Season the gastrique with sea salt and fresh ground pepper to your preference.
6. Strain and Add Fruit: Strain the gastrique through a fine-mesh colander into a clean bowl or container, discarding the solids. Add the thinly sliced Granny Smith apple and the remaining fresh sage to the strained gastrique. The apple will gently soften and absorb the flavors, adding a delightful subtle sweetness and texture.
7. Prepare the Trout: Lay out all 4 de-boned trout on a clean, dry towel. Gently pat them dry to ensure a good sear if you were to pan-sear them, and to prevent steaming in their foil parcels.
8. Stuff the Trout: Carefully arrange the thinly sliced lemon inside the cavity of each trout. Then, lay the sprigs of flat-leaf Italian parsley on top of the lemon slices.
9. Season and Fold: Season the inside and outside of each trout generously with sea salt and fresh ground pepper. Gently fold each trout back to its natural position, encasing the lemon and parsley.
10. Wrap for Barbecue: Create foil parcels for each trout, ensuring they are well-sealed to trap the steam and moisture during cooking.
11. Barbecue the Trout: Cook the foil-wrapped trout on your barbecue for approximately 15 to 20 minutes, or until the fish is cooked through and flakes easily with a fork. The exact cooking time will depend on the size of your trout and the heat of your grill. Aim for a medium cook.
12. Assemble and Serve: To serve, ladle approximately 4 ounces of the warm gastrique over each barbecued trout. Garnish with an additional small sprig of fresh parsley or sage for a touch of vibrant green and aromatic flair. The recipe suggests a beautiful presentation: “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.”

Expert Tips & Tricks

• Gastrique Perfection: The key to a flawless gastrique is patience. Don’t rush the caramelization process, and be prepared to work quickly when deglazing to prevent the caramel from hardening. If it does seize up slightly, a little more heat and swirling should do the trick.
• Whiskey Wisely: The splash of Canadian whiskey adds a delightful complexity. Use a good quality spirit you’d enjoy drinking on its own. A rye whiskey will impart a spicier note, while a smoother blend will be more subtle.
• Trout Preparation: Ensure your trout are thoroughly de-boned. A good fishmonger can often do this for you. If you’re doing it yourself, a sharp fillet knife and some patience are your best tools.
• Foil Packet Magic: Don’t skimp on sealing your foil parcels. A tight seal will ensure the trout steams beautifully within its own juices, keeping it moist and tender.
• Dairy-Free Option: For a dairy-free version, substitute the hard salted butter with an equal amount of high-quality vegan butter or a neutral plant-based oil (like grapeseed or avocado oil) and adjust the salt at the end of the gastrique preparation.

Serving & Storage Suggestions

This dish is best served immediately after cooking, when the trout is flaky and the gastrique is warm and aromatic. The suggested plating with wild rice pilaf and seared asparagus creates a stunning and balanced meal.

Leftovers of the gastrique can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally. The cooked trout, unfortunately, is best enjoyed fresh. If you do have leftovers, store them in an airtight container in the refrigerator for no more than 1 day, and reheat very gently to avoid drying out the fish.

Nutritional Information

Here’s an estimated breakdown of the nutritional profile for this dish. Please note that these values are approximate and can vary based on specific ingredient choices and portion sizes.

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	455.2 kcal	23%
Total Fat	31.9 g	49%
Saturated Fat	19.6 g	97%
Cholesterol	104.4 mg	34%
Sodium	102.5 mg	4%
Total Carbohydrate	46.9 g	15%
Dietary Fiber	9.4 g	37%
Sugars	20.3 g	81%
Protein	5 g	10%

(Note: The % Daily Value is based on a 2,000 calorie diet. Individual needs may vary.)

Variations & Substitutions

• Apple Variety: While Granny Smith offers a pleasant tartness that cuts through the richness, other firm, tart apples like Honeycrisp or Braeburn could also be used.
• Herbaceous Notes: If sage isn’t readily available, fresh thyme or rosemary would offer a different, but equally delicious, aromatic profile to the gastrique.
• Whiskey Alternatives: If Canadian whiskey isn’t your preference, a good quality bourbon or even a dry white wine could be used in its place, though it will subtly alter the flavor.
• Protein Swap: While trout is the star, this Alberta Maple Whiskey Gastrique would also be delightful served with pan-seared Arctic char, salmon, or even a robust white fish like halibut.

FAQs

Q: How can I tell when the trout is fully cooked?
A: The trout is cooked when the flesh is opaque and flakes easily with a fork at its thickest point.

Q: My caramel seized up when I added the liquids. What should I do?
A: This is a common occurrence. Simply return the pan to very low heat and gently swirl or whisk until the caramel re-dissolves.

Q: Can I make the gastrique ahead of time?
A: Yes, the gastrique can be made up to 2 days in advance. Store it in an airtight container in the refrigerator and gently reheat before serving. Add the apples and sage just before serving to maintain their freshness.

Q: Is it essential to de-bone the trout?
A: While whole fish can be cooked on the barbecue, de-boning makes for a more elegant and easier-to-eat dish, especially when serving.

Q: What kind of barbecue should I use?
A: This dish is fantastic on a charcoal or gas grill. The smoky flavor from a charcoal grill would be particularly wonderful.

A Taste of the Rockies

There’s a profound satisfaction in preparing and savoring a dish that not only tastes incredible but also tells a story. This Rocky Mountain Barbecue Trout with Alberta Maple Whiskey Gastrique is more than just a meal; it’s a connection to the land, a celebration of local flavors, and a reminder of the simple joys of outdoor cooking. I encourage you to gather your ingredients, embrace the process, and let this dish transport you to the majestic landscapes of Alberta with every delicious bite. If you give it a try, I’d love to hear about your experience and any personal touches you add. Enjoy this taste of the Rockies!