Trout Broth

• 50 g (1¾ oz) onion, cut into 3 cm (1¼ inch) dice
• 50 g (1¾

In a large saucepan over low heat, sweat the onion, celery, fennel and bacon for 5 minutes. Add the wine and simmer until reduced by half.

Add the trout, white peppercorns, spring onion, galangal and kelp. Cover with water, bring to a simmer, then reduce the heat until the stock is at about 80°C (176°F) and gently cook for 2 hours, skimming the impurities and fats every 5 minutes. Pass