RAINBOW TROUT WITH HORSERADISH CRUST AND SAFFRON SAUCE
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.
Provided by drhousespcatcher
Categories Trout
Time 15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- 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 : Calories 535.3, Fat 39.3, SaturatedFat 21.2, Cholesterol 185.1, Sodium 352, Carbohydrate 10.7, Fiber 1.2, Sugar 1.1, Protein 33.8
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