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    You are in: Home / Recipes / Rainbow Trout With Horseradish Crust and Saffron Sauce Recipe
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    Rainbow Trout With Horseradish Crust and Saffron Sauce

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    0 mins

    15 mins

    Chef #208121's Note:

    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.

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    Units: US | Metric


    1. 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. 2
      Finely chop the rye bread. Mix all fish ingedients but the trout and set aside.
    3. 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. 4
      Sauce: Reduce the stock, cream and saffron together until half by cooking. Season with salt and pepper.
    5. 5
      Note the time in this is a guestimate. The only time specified is commerical.

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    Nutritional Facts for Rainbow Trout With Horseradish Crust and Saffron Sauce

    Serving Size: 1 (272 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 535.2
    Calories from Fat 353
    Total Fat 39.3 g
    Saturated Fat 21.2 g
    Cholesterol 185.0 mg
    Sodium 352.0 mg
    Total Carbohydrate 10.7 g
    Dietary Fiber 1.1 g
    Sugars 1.0 g
    Protein 33.8 g

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