Directions:
- 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.
- Finely chop the rye bread. Mix all fish ingedients but the trout and set aside.
- 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.
- Sauce: Reduce the stock, cream and saffron together until half by cooking. Season with salt and pepper.
- Note the time in this is a guestimate. The only time specified is commerical.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 374.96 Kcal (1570 kJ) | ||
| Calories from fat | 213.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.69g | 36% | |
|---|---|---|---|
| Cholesterol | 131.06mg | 44% | |
| Sodium | 335.2mg | 14% | |
| Potassium | 710.36mg | 15% | |
| Total Carbs | 9.84g | 3% | |
| Sugars | 1.01g | 4% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 27.87g | 56% | |
| Vitamin C | 3.6mg | 6% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.8mg | 10% | |
| Calcium | 115.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 154.87 Kcal (648 kJ) | ||
| Calories from fat | 88.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.79g | 36% | |
|---|---|---|---|
| Cholesterol | 54.13mg | 44% | |
| Sodium | 138.45mg | 14% | |
| Potassium | 293.4mg | 15% | |
| Total Carbs | 4.06g | 3% | |
| Sugars | 0.42g | 4% | |
| Dietary Fiber | 0.49g | 5% | |
| Protein | 11.51g | 56% | |
| Vitamin C | 1.5mg | 6% | |
| Iron | 0.7mg | 10% | |
| Calcium | 47.8mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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