Trout Broth Recipe
This aromatic trout broth recipe blends flavours of the east with distinctly French techniques. Lemongrass, ginger and coriander flavour the creamy broth beautifully, which is finished with mussels...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Saucepan
- Stove
- Wooden spoon
- Colander
- Mixing bowl
- Measuring cup
- Fine-mesh sieve
- Grill
- Grill tray
- Baking dish
- Saute pan
- Ladle
- Chef's knife
- Cutting board
- Kitchen scale
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
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