Rainbow Trout With Horseradish Crust And Saffron Sauce

• 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.

rye bread, dill weed, horseradish, salmon, trout, butter, black pepper, saffron, fish stock, heavy cream, saffron, salt

Taken from www.food.com/recipe/rainbow-trout-with-horseradish-crust-and-saffron-sauce-120286 (may not work)