Try this amazing pie!
Preheat oven to 200°C.
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. Bring to the boil for 10 minutes to make stock.
Meanwhile, heat butter and oil in a frying pan over low heat and sauté the capsicum and fennel bulb until soft.
Strain the stock into a jug; you need approximately 300ml. Add the stock to the capsicum 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.
Place in the oven until golden brown on a low heat, about 150°C until they are dried out. Scatter the toasted bread pieces on top of the pie and sprinkle with parmesan. Cook under a preheated grill for 2 minutes until golden and the cheese is melted.
Top with dill and fennel fronds.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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