Trout and Shrimp Shepherd's Pie with Crunchy Bacon-Leek Topping - Riverence Provisions

Ingredients

• 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
• 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
• 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
• Sea salt and fresh ground pepper
• 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)