Smoked Trout Pie
Ready In: 30 mins
Serves: 2
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)
Directions
- 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 sauté 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off