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Nutrition Facts
Serving Size 1 (273g) Recipe makes 12 servings
Calories 535
Calories from Fat 353		(66%)
Amount Per Serving		%DV
	Total Fat 39.3g	60%
	Saturated Fat 21.3g	106%
	Monounsaturated Fat 11.2g
	Polyunsaturated Fat 4.1g
	Trans Fat 0.0g
Cholesterol 185mg		61%
Sodium 352mg		14%
Potassium 705mg		20%
Total Carbohydrate 10.7g		3%
	Dietary Fiber 1.2g	4%
	Sugars 1.1g
Protein 33.8g		67%
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Rainbow Trout With Horseradish Crust and Saffron Sauce

Recipe #120286 | 15 min | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: DR. House
May 2, 2005

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.

SERVES 12 (change servings and units)

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

Directions

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.