Herbed Rice with Pan-Fried Trout

Ingredients

• • 3 cups (750 ml) chicken broth
  • 1 1/2 cups (345 g) basmati rice
  • 1/2 tsp saffron threads
  • 6 tbsp (85 g) cold butter, cubed
  • 1 cup (45 g) mix of parsley, cilantro and dill, finely chopped
  • 1 1/2 lb (675 g) trout fillet, with skin, cut into portions
  • 2 tbsp unbleached all-purpose flour