Place sauté pan on high heat and season trout, belly first then flip and season skin. When pan is very hot, thoroughly pat dry the skin with a paper towel, and season with salt. Do not let the dry, seasoned fish sit for more than 30 seconds or the salt will begin to pull unwanted moisture to the surface. Immediately place the dried skin side down on your hot pan.
Cook for 5-6 minutes until skin is crispy but the fish is still rare. Remove from pan and set aside to cool.
While fish is searing, slice fennel, leek, and shallot very thin. Set aside.
After Steelhead trout are 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 Steelhead trout flesh into mixture in flakes or bite sized pieces.
