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Rainbow Trout With Horseradish Crust and Saffron Sauce

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“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.”

Ingredients Nutrition


  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.

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