Smoked Trout Pie

Directions

1. 1
   Remove the trout flesh from the bones, and set aside in a bowl.
2. 2
   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.
3. 3
   Meanwhile, heat butter and boil in a frying pan over low heat and saute the capsicum/bell pepper and fennel bulb until soft.
4. 4
   Strain the stock into a jug, you need approximately 300 ml.
5. 5
   Add the stock to the capsicum/bell pepper and fennel and simmer until it has reduced by half.
6. 6
   Add the cream and trout and simmer for 10 minutes.
7. 7
   Add the dill, lime zest and juice and cook a further 2 minutes.
8. 8
   Place the trout mixture into one pie dish or two individual dishes.
9. 9
   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.
10. 10
    Cook under a preheat grill/broiler for 2 minutes until golden and cheese is melted.
11. 11
    Top with dill and fennel fronds.