Rainbow Trout With Horseradish Crust And Saffron Sauce Recipe

Name: Rainbow Trout With Horseradish Crust And Saffron Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

889

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 7 1/2 ounces rye bread, sliced, 3 tablespoons dill weed, 3 tablespoons horseradish, prepared, 4 ounces salmon, smoked, and more.

Yes, Rainbow Trout With Horseradish Crust And Saffron Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rainbow Trout With Horseradish Crust And Saffron Sauce

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