Smoked snoek and samp risotto with roasted baby vine tomato

1 servings

Ingredients

Quantity Ingredient
250 grams Smoked snoek; finely shredded
; (9oz)
60 grams Butter; (2oz)
1 small Bunc chives; finely chopped
1 small Bunc coriander; finely chopped
20 Baby vine tomatoes
250 millilitres Olive oil; (1/2 pint)
250 millilitres Dry white wine; (1/2 pint)
200 millilitres Fish stock; (1/3 pint)
300 grams Samp; (11oz)
4 Sprigs rosemary
3 Lemons
½ teaspoon Turmeric
6 Lime leaves
Salt and pepper to taste

Directions

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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