Trout and Shrimp Shepherd’s Pie with Crunchy Bacon-Leek Topping

For the mashed potatoes:

• 5-6 large russet potatoes, cut into large chunks
• 1 teaspoon fine salt
• 1 tablespoon butter
• 3 tablespoon milk
• 3 tablespoons heavy cream
• 3 tablespoons fresh dill, chopped
• Sea salt and ground white pepper to taste

For the trout and shrimp:

• 2 cups milk
• ½ teaspoon black peppercorns
• 2-3 bay leaves
• 3 5-6 oz. Riverence Trout fillets
• 8-10 ounces shrimp, shelled
• 2 tablespoons olive oil
• 1 onion, diced
• 1 medium leek, trimmed and thinly sliced (reserve ¼ cup for topping)
• 2 stalks celery, thinly sliced
• 3 scallions, trimmed and thinly sliced
• Sea salt and fresh ground black pepper

For the white sauce:

• 2 tablespoons butter
• 2 tablespoons flour
• reserved milk mixture
• 1 cup heavy cream
• 1 teaspoon each of parsley, fresh dill and tarragon (optional)
• Finely grated zest of 1 lemon
• Pinch fresh grated nutmeg
• 1 tablespoon butter
• Sea salt and fresh ground pepper

For the bacon-leek topping:

• 5 slices bacon, fat and rind removed, finely diced
• ¼ cup of the reserved leek
• 2 scallions, trimmed and thinly sliced
• 1 tablespoon salted capers, rinsed (optional)

For the mashed potatoes:

1. Fill a large pot with cold water and add the potatoes and salt.
2. Bring to a boil and cook for 20 minutes, or until the potatoes are easily pierced with a fork.
3. Drain the potatoes and return to the pot. Add the butter, milk, cream, dill, sea salt and pepper to taste.
4. Mash well, adding more milk if too dry. For a smoother texture put potatoes through a ricer.
5. Place in piping bag fitted with ¾ – 1” nozzle and hold for topping on pie.

For the trout and shrimp:

1. In a 10-12 inch cast iron skillet over medium heat, place the milk, peppercorns, bay leaves and bring to a simmer.
2. Simmer over low heat for 5 minutes. Do not boil.
3. Add the trout fillets skin side up. Add shrimp, tucking them in between and alongside the trout.
4. Continue to simmer over low heat for 10 minutes or until the shrimp turns pink.
5. Remove the skin on the trout, lifting up one end and peeling off. Discard skin.
6. Using a slotted spoon, skim off any skin that may have formed on the milk.
7. Lift both trout and shrimp with a slotted spatula to a bowl.
8. When the trout is cool enough to handle, flake into bite size pieces. Set aside.
9. Strain milk mixture into a separate bowl and set aside to use in white sauce.
10. In the same cast iron skillet, heat the olive oil. Add the onion and cook over low heat for 5 minutes.
11. Add the leek, celery and scallion and season to taste with salt and pepper.
12. Cook for 5-6 minute s over low heat or until all the vegetables are softened.
13. Turn off the heat and evenly distribute onion mixture on the bottom of the skillet.
14. Add the shrimp and the flaked trout over the top of vegetables.

For the white sauce:

1. In a medium saucepan over medium heat, melt the butter. Add the flour, stirring together to make a roux.
2. Pour in the reserved milk mixture. Add the cream, herbs, lemon zest, nutmeg, butter and season to taste with salt and pepper.
3. Heat over low heat, stirring until slightly thickened. Pour sauce evenly over the fish in the baking dish.
4. Pipe mashed potatoes over the pie filling, or add potatoes on top by the spoonful and swirl potatoes with the back of a spoon.
5. Place in preheated 400 degree oven on a rack in the middle of the oven.
6. Bake for 30-35 minutes. While the pie is baking, make the bacon–leek topping.

For the bacon-leek topping:

1. Preheat a medium skillet over medium-high heat. Add bacon and cook until crisp.
2. Remove bacon and drain on paper towel.
3. Remove all but a few teaspoons of the bacon fat and add the leek, scallion and capers and cook for 5 minutes until crispy.
4. Remove with a slotted spoon and drain on paper towel, then combine with bacon.

To serve:

1. After the pie has finished baking, turn on broiler to toast the top of the potatoes for 2-3 minutes watching carefully not to burn.
2. Remove from oven and sprinkle the bacon leek topping on top.
3. Serve with sprinkling of chives and lemon wedge alongside.