CRISPY FENNEL:
1 small bulb of fennel, sliced very thinly into strips
250ml sunflower oil
RISOTTO:
30g butter
100 ml NOMU Extra Virgin Olive Oil
1 onion, finely chopped
1 clove garlic, finely chopped
300g Arborio rice
250ml white wine
1 litre hot prepared NOMU Chicken Stock or homemade fish stock
1 cup asparagus tips
1 cup fresh peas
100g tarragon, chopped
60ml mascarpone or cream cream (optional)
TROUT:
4 x 200 g fillets of trout with skin
NOMU Sea Salt and Black Pepper
NOMU Seafood & Fish Grinder
1 tbsp butter
1 tbsp NOMU Extra Virgin Olive Oil
Heat the sunflower 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, saute the onion and garlic in the butter and Olive Oil until softened and translucent, but not browned. Add the rice and stir until completely coated in the onion mixture. Toast for 2 minutes, stirring, then deglaze the pan with the wine. Gently simmer until the alcohol is cooked off, then gradually stir in the hot stock one ladleful at a time, waiting for the rice to completely absorb each portion before adding more. Continue this process until the rice is creamy and perfectly al dente. Toward the end of the cooking time, add the asparagus tips, peas and chopped tarragon. For added richness stir in mascarpone or fresh cream, then season to taste.
Season the trout with salt and pepper and a few good grindings of NOMU Seafood & Fish Grinder. Heat up a frying pan with butter and Olive Oil and sear the fish skin-side down for 2 minutes until the skin is very crispy. Turn the fish over and cook for another minute, basting 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. Enjoy!
CRISPY FENNEL:
1 small bulb of fennel, sliced very thinly into strips
250ml sunflower oil
RISOTTO:
30g butter
100 ml NOMU Extra Virgin Olive Oil
1 onion, finely chopped
1 clove garlic, finely chopped
300g Arborio rice
250ml white wine
1 litre hot prepared NOMU Chicken Stock or homemade fish stock
1 cup asparagus tips
1 cup fresh peas
100g tarragon, chopped
60ml mascarpone or cream cream (optional)
TROUT:
4 x 200 g fillets of trout with skin
NOMU Sea Salt and Black Pepper
NOMU Seafood & Fish Grinder
1 tbsp butter
1 tbsp NOMU Extra Virgin Olive Oil
Heat the sunflower 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, saute the onion and garlic in the butter and Olive Oil until softened and translucent, but not browned. Add the rice and stir until completely coated in the onion mixture. Toast for 2 minutes, stirring, then deglaze the pan with the wine. Gently simmer until the alcohol is cooked off, then gradually stir in the hot stock one ladleful at a time, waiting for the rice to completely absorb each portion before adding more. Continue this process until the rice is creamy and perfectly al dente. Toward the end of the cooking time, add the asparagus tips, peas and chopped tarragon. For added richness stir in mascarpone or fresh cream, then season to taste.
Season the trout with salt and pepper and a few good grindings of NOMU Seafood & Fish Grinder. Heat up a frying pan with butter and Olive Oil and sear the fish skin-side down for 2 minutes until the skin is very crispy. Turn the fish over and cook for another minute, basting 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. Enjoy!
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