Smoked Trout Pie - cooking recipe

Ingredients

1 trout (smoked)
20 g butter
1 tablespoon olive oil
1 red capsicum (bell pepper diced)
1 small fennel bulb (dice bulb, reserve fronds, break into small pieces)
150 ml thickened cream
2 tablespoons dill (roughly chopped plus extra fronds to serve)
1/2 - 1 lime (zest and juice)
3 slices bread
40 g parmesan cheese (finely grated)

Preparation

Remove the trout flesh from the bones, and set aside in a bowl.
Place the bones into a medium sized saucepan and pour over cold water to half-fill the pan and bring to the boil for 10 minutes to make stock.
Meanwhile, heat butter and boil in a frying pan over low heat and saute the capsicum/bell pepper and fennel bulb until soft.
Strain the stock into a jug, you need approximately 300 ml.
Add the stock to the capsicum/bell pepper and fennel and simmer until it has reduced by half.
Add the cream and trout and simmer for 10 minutes.
Add the dill, lime zest and juice and cook a further 2 minutes.
Place the trout mixture into one pie dish or two individual dishes.
Tear the bread into pieces and place on a baking tray and place in the oven until golden brown on a low heat (about 150C) until they are dried out and scatter the toasted bread pieces on top of the pie and sprinkle with parmesan.
Cook under a preheat grill/broiler for 2 minutes until golden and cheese is melted.
Top with dill and fennel fronds.