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 through a sieve lined with muslin (cheesecloth). Check the seasoning and add citric acid if needed.
© 2012 All rights reserved. Published by Murdoch Books.