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  • 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

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

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