| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Superchefs |
1 |
servings |
INGREDIENTS
| 250 |
g |
Smoked snoek; finely shredded |
|
|
; (9oz) |
| 60 |
g |
Butter; (2oz) |
| 1 |
sm |
Bunc chives; finely chopped |
| 1 |
sm |
Bunc coriander; finely chopped |
| 20 |
|
Baby vine tomatoes |
| 250 |
ml |
Olive oil; (1/2 pint) |
| 250 |
ml |
Dry white wine; (1/2 pint) |
| 200 |
ml |
Fish stock; (1/3 pint) |
| 300 |
g |
Samp; (11oz) |
| 4 |
|
Sprigs rosemary |
| 3 |
|
Lemons |
| 1/2 |
ts |
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.
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Converted by MM_Buster v2.0l.
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