Parboil sliced potatoes for 3-4 minutes (keep the skins on, they add to the taste and keep the potatoes from breaking up), then drain into a colander to dry.
In a little oil, slowly sauté sliced shallots and fennel bulb, together with chopped garlic and a tsp crushed fennel seeds, in a covered pan for 10 minutes,
stirring from time to time, then tip this into a shallow casserole dish. Skin fillets of trout and lay these over the fennel mixture. Mix together 150 ml
single cream with a handful of grated parmesan, season with a little sea salt and freshly-ground black pepper and pour this over the fish. Sprinkle a little
olive oil over the potato slices, season with salt and pepper, then layer these over the top of the fish. Bake in a 200°C oven for 20 minutes, then sprinkle
with breadcrumbs mixed with an equal mount of grated parmesan, bake for another 10 minutes and serve with a side salad.