| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Superchefs | 1 | Servings | |
INGREDIENTS
| 250 | g | Smoked snoek, finely |
| shredded | ||
| 9oz | ||
| 60 | g | Butter, 2oz |
| 1 | Bunc chives, finely chopped | |
| 1 | Bunc coriander, finely | |
| chopped | ||
| 20 | Baby vine tomatoes | |
| 250 | Olive oil, 1/2 pint | |
| 250 | Dry white wine, 1/2 pint | |
| 200 | Fish stock, 1/3 pint | |
| 300 | g | Samp, 11oz |
| 4 | Sprigs rosemary | |
| 3 | Lemons | |
| 1/2 | t | Turmeric |
| 6 | Lime leaves | |
| Salt and pepper to taste |
INSTRUCTIONS
Soak the samp in cold water for a couple of hours. Place soaked samp in a saucepan, with a tsp of salt and cover with water. Bring to the boil and simmer gently until samp is par-cooked. Remove for heat, drain and leave to cool. Heat the olive oil in a large saucepan. Add the par-cooked samp, stirirng well to make sure that the oil covers all the kernels. Add the lime leaves, lemon juice and white wine and cook until the liquid has reduced by half. Add the fish stock and butter and cook until the liquid is reduced by half again. Stir in the turmeric and the shredded snoek. Skewer the tomatoes on the rosemary sprigs and pan roast slowly. Remove the lime leaves from the samp and snoek mixture and then spoon the mixture into small moulds. Turn the moulds out onto the serving plate. Sprinkle the chopped coriander and chives around the plate and place the cooked tomatoes on the plate next to the risotto. Serve immmediately. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 555
Calories From Fat: 460
Total Fat: 52.4g
Cholesterol: 132.6mg
Sodium: 802.3mg
Potassium: 831mg
Carbohydrates: 18.9g
Fiber: 9.2g
Sugar: 3.2g
Protein: 11.8g