Trout Broth Recipe - Great British Chefs

Ingredients

• 600g of trout fillet, large, skinned and diced into chunky pieces
• 2kg mussels, washed
• 1 large shallot, roughly chopped
• 2 lemongrass stalks, cut in half and bruised
• 50g of ginger, roughly chopped
• 250ml of dry white wine, (not too acidic, i.e. an Alsace or Riesling)
• 1 handful of coriander leaves, chopped
• 200ml of fish stock
• 400ml of whipping cream
• 40g of unsalted butter, softened for greasing
• 2 tbsp of olive oil
• sea salt
• freshly ground black pepper