Prep 0 mins
Cook 15 mins
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.
- 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
- 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.