Try this amazing pie!


  • 1 smoked trout

  • 20g butter

  • 1 tbs olive oil

  • 1 red capsicum, diced

  • 1 small fennel bulb, fronds reserved and broken into small pieces, bulb diced

  • 150ml thickened cream

  • 2 tbs roughly chopped dill, plus extra fronds to serve

  • ½-1 lime, zest and juice

  • 3 slices bread

  • 40g parmesan cheese, finely grated


  • 1.

    Preheat oven to 200°C.

  • 2.

    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.

  • 3.

    Meanwhile, heat butter and oil in a frying pan over low heat and sauté the capsicum and fennel bulb until soft.

  • 4.

    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.

  • 5.

    Add the cream and trout and simmer for 10 minutes.

  • 6.

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

  • 7.

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

  • 8.

    Tear the bread into pieces and place on a baking tray.

  • 9.

    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.

  • 10.

    Top with dill and fennel fronds.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 660kj
  • Fat Total 50g
  • Saturated Fat 27g
  • Protein 18g
  • Carbohydrate 37g
  • Sugar 11g
  • Sodium 672mg

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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