After trout is removed from pan, place fennel, leek, and shallot in pan and sauté until lightly browned but not burnt. Turn off burner.
Pick tarragon, dill, thyme, and parsley off their stems and roughly chop them. Toss into warm pan with fennel, leek, and shallot and toss.
Pour vegetable and herb mixture over dried bread. In separate bowl or jar, whisk stock, egg, and creme fraiche. Pour over herb and vegetable mixture.
Now that the fish has rested, gently remove crisped skin from trout and set aside on a paper towel or wire rack to preserve crispness.
Flake trout flesh into mixture in flakes or bite sized pieces.