Special Thanks to Marc Cardinali, a 30-year Fire master, Inventor and Pizzaiolo from Cluck & Squeal for allowing us to share this Maple syrup, bourbon and fresh wild-caught trout recipe to bring a taste of Canada to your table. This easy recipe for Bourbon Maple Glazed Trout can be ready in under 20 minutes, and can be utilized on Salmon or Artic Char as well.
Shown in photo: Cluck & Squeal Rib Formula + Tasty Hot
INGREDIENTS:
INGREDIENTS:
Cluck & Squeal RIB FORMULA Seasoning & BBQ Rub complimented with your favourite coffee grounds. Just because it says Rib Formula doesn't mean you can’t use this #BBQRUB a 1000 different ways!
For the GLAZE!
- 2 TBSP Rolling Meadows Grass Fed Unsalted Butter
- 1 OZ of Jack Daniels No7
- 2 TBSP of PURE Canadian Maple Syrup
- 1/4 TSP of Cluck & Squeal Tasty Hot
- 1 Trout fillet
INSTRUCTIONS:
Season the TROUT
- Liberally coat your trout with Cluck & Squeal Rib Formula. Add a sprinkle of your favourite coffee grounds and let the rub dry and marinate until the seasoning appears damp usually 20 to 30 minutes.
Cluck & Squeal Maple Bourbon Glazed Trout
Make the GLAZE
- Melt the butter in a small heavy-bottom sauce pot, add JD No.7, and turn the heat to medium-high for 30 seconds to cook off the alcohol, reduce heat to low and add maple syrup and Tasty Hot combine well, and set aside.
The COOK
- Cook the trout with your desired method. We cooked it in a wood-burning oven for that slight hint of wood fire aroma at a temperature of 375F. NO fire NO problem, we do however recommend cooking the trout to an internal temperature of 145°F to achieve a flakey moist texture.
The FINISH
- Warm the glaze and apply as desired. Serve and ENJOY!
Trout DONE RIGHT!·
