Smoked Trout Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 1
    trout (smoked)
  • 20
  • 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)
  • 12 - 1
    lime (zest and juice)
  • 3
    slices bread
  • 40
    g parmesan cheese (finely grated)
Advertisement

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.
Advertisement