Tracy Foulkes is the heart and soul behind NoMU. Her passion for flavour inspired her to start the company in December 2000 in a very small, front room of her home in central Cape Town. Her love of spices and the stylish, uncomplicated way she loves to cook is very much evident in the NoMU range of products.

Tracy is also well-known in South Africa as a food personality, appearing on television and live in a variety of promotional and food related programs and events.

This recipe for asparagus, pea and tarragon risotto topped with seared Franschhoek trout and fennel is absolutely delicious and uses NoMU's Hooked Grinder (Seafood spice for sauce or basting) as well as salt and pepper.

Ingredients: Serves four.

Instructions:

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, 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 two 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!

Wine suggestion

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

This recipe is from www.nomu.co.za visit their site for more recipes and information on their latest products.