Sea Trout, mussels, ginger and lemongrass broth

Generously butter 2 flameproof gratin dishes

Heat a large, deep saucepan over a medium heat. Add 2 tbsp olive oil, 1/2 chopped shallot, 1 bruised lemongrass and 25 g grated ginger and fry for 2–3 minutes until just softened but not coloured. 

Turn the heat up higher, add 125 ml white wine and cook until reduced by one third, allowing the alcohol to evaporate. Strain through a fine sieve and reserve.

Heat in another pan 200 ml mussel liquid (I had in the freezer) add 250 g of sea trout fillet in chunky pieces to the hot stock and allow to poach in the residual heat for 2 minutes. After this time, carefully remove from the stock and arrange in the gratin dishes with a couple of (defrosted) mussels on top

Preheat the grill to high. 

Pour 100ml mussel liquid into a sauté pan and add the reduced stock and 100 ml cream. Place over a low heat and bring to a gentle simmer until reduced by half and thickened enough to coat the back of a wooden spoon. Season with pepper to taste and add a little salt if necessary

Ladle the creamy broth over the mussels and trout in the gratin dishes, finish with some lemongrass stalks and heat gently under a grill or salamander before serving with coriander leaves 

(Here Daniel Galmiche's original recipe)

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