Asparagus, pea & tarragon risotto topped with seared franschhoek trout and fennel

Heat the oil in a saucepan and deep fry the fennel until golden.

Remove the fennel with a slotted spoon and place on absorbent paper. For the risotto follow the general method (see mailer # 8), adding the asparagus tips, peas and chopped tarragon towards the end of cooking to avoid overcooking them. For added richness stir in Italian mascarpone or fresh cream.

Season the trout with salt and pepper and a few good grindings of NoMU Hooked. Heat up a frying pan with butter and olive oil. Sear the fish skin-side down and cook undisturbed for 2 minutes until the skin is very crispy. Turn the fish over and cook for another minute. Baste the skin side of the fish with the buttery juices of the pan.

Serve the risotto in warmed bowls with the seared trout on top and garnish with the deep fried fennel.

Eat immediately!

Serves 4

Wine suggestions

A green, grassy, light sauvignon blanc is your best bet here, the latest release from Dalla Cia, due to be bottled in a week or two would be perfect, If you can't get that one, the current vintage will do just fine



Ingredients

  • 4 x 200 g fillets of trout with skin
  • NoMU Hooked
  • NoMU Just Salt & Just Pepper
  • 1 tbsp butter
  • 1 tbsp extra virgin olive oil
  • 1 small bulb of fennel sliced
  • very thinly into strips
  • 250 ml sunflower oil
  • 30 g butter
  • 100 ml olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 300 g Arborio rice
  • 250 ml white wine
  • 1 litre prepared NoMU Chicken Stock
  • 1 cup asparagus tips
  • 1 cup fresh peas
  • 100 g tarragon
  • 60 ml mascarpone cream