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“This recipe is from Justine Schofield Everyday Gourmet show and the finished dish looked delicious and hoping to try it soon, it was cooked up by guest chef Andy Allen the 2012 Australian Master Chef. Times are estimated. The only change I would make is to use cheddar cheese instead of parmesan mainly because my family does not like parmesan.”

Ingredients Nutrition

  • 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)
  • 12-1 lime (zest and juice)
  • 3 slices bread
  • 40 g parmesan cheese (finely grated)


  1. Remove the trout flesh from the bones, and set aside in a bowl.
  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.
  3. Meanwhile, heat butter and boil in a frying pan over low heat and sauté the capsicum/bell pepper and fennel bulb until soft.
  4. Strain the stock into a jug, you need approximately 300 ml.
  5. Add the stock to the capsicum/bell pepper and fennel and simmer until it has reduced by half.
  6. Add the cream and trout and simmer for 10 minutes.
  7. Add the dill, lime zest and juice and cook a further 2 minutes.
  8. Place the trout mixture into one pie dish or two individual dishes.
  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.
  10. Cook under a preheat grill/broiler for 2 minutes until golden and cheese is melted.
  11. Top with dill and fennel fronds.

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