Rainbow Trout With Horseradish Crust and Saffron Sauce

Recipe by Chef #208121
READY IN: 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition

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.