Rainbow Trout With Horseradish Crust and Saffron Sauce |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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One of the recipes for the fisherman. Not tried. I don't do fish. It tastes like fish Husband's reply as I throw down the fork Might that be because it is fish? See the NOTE about the cooking time. Ingredients:
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 |
Directions:
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.
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