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One of the recipes for the fisherman.
Not tried. I don't do fish. Made the other half an Oriental Salmon dish which they praised highly.
Took one bite: "It tastes like fish"
Other Half in infinite wisdom: "Might that be because it is Fish?"
They ate both servings. I had a hamburger.
SERVES 12
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.
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