Smoked Trout Pie

Step 1: Remove the trout flesh from the bones, and set aside in a bowl.

Step 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.

Step 3: Meanwhile, heat butter and oil in a frying pan over low heat and sauté the capsicum/bell pepper and fennel bulb until soft.

Step 4: Strain the stock into a jug, you need approximately 300 ml.

Step 5: Add the stock to the capsicum/bell pepper and fennel and simmer until it has reduced by half.

Step 6: Add the cream and trout and simmer for 10 minutes.

Step 7: Add the dill, lime zest and juice and cook a further 2 minutes.

Step 8: Place the trout mixture into one pie dish or two individual dishes.

Step 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.

Step 10: Cook under a preheat grill/broiler for 2 minutes until golden and cheese is melted.

Step 11: Top with dill and fennel fronds.