Rainbow Trout With Horseradish Crust And Saffron Sauce

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 7 1/2 ounces rye bread, sliced
• 3 tablespoons dill weed
• 3 tablespoons horseradish, prepared
• 4 ounces salmon, smoked
• 48 ounces rainbow trout
• 1/2 cup butter, melted
• black pepper, to taste
• 1/8 teaspoon saffron, for garnish
• 3 cups fish stock
• 3 cups heavy cream
• 1/4 teaspoon saffron
• salt and pepper

Recipe

• 1 note: the time is commercial broiler. this is a resturant recipe. this makes 12 four oz servings. the saffron called for in the garnish is 2 pinches. the sauce starts with the fish stock ingredients.
• 2 finely chop the rye bread. mix all fish ingedients but the trout and set aside.
• 3 use 1/2 cup of this per trout portion. broil until trout turns opaque and crust is a golden brown. using a commercial broiler five minutes. top with the saffron sauce.
• 4 sauce: reduce the stock, cream and saffron together until half by cooking. season with salt and pepper.
• 5 note the time in this is a guestimate. the only time specified is commerical.