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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|Serving Size: 1 Serving (963g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 16 (14%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 164.5mg||6 %|
|Potassium 533.1mg||14 %|
|Total Carbohydrate 35.7g||10 %|
|Dietary Fiber 11.8g||47 %|
|Sugars, other 23.8g|
|Protein 4.1g||6 %|
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Calories per serving: 118
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