Rainbow Trout With Horseradish Crust And Saffron Sauce - cooking recipe

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

Preparation

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.
Finely chop the rye bread. Mix all fish ingedients but the trout and set aside.
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.
Sauce: Reduce the stock, cream and saffron together until half by cooking. Season with salt and pepper.
Note the time in this is a guestimate. The only time specified is commerical.