Sea Bass with a Raspberry sauce

I know that at the beginning of this chapter, I suggested avoiding strong flavours when cooking fish, but here is a recipe that uses a small amount of raspberries to provide a sharp and flavoursome contrast to a fairly robust fish, Sea Bass.As with all rules, you should try to break them once in a while!

400 g Sea Bass

200 g Raspberries

5 g Sugar

1 Lemon

200 g Potatoes

Oil and butter for frying

1/2 teaspoon cornflour

Alittle cold water

• Prepare rosti potatoes by shredding the potatoes into thin strips about a millimetre thick and wide. You can do this with a sharp knife, or with a lemon zester, or using a potato peeler to make wide strips and then cutting these into thin strips with a knife.
• Put a little oil in a small frying pan (ideally about 10em in diameter) and heat until almost smoking. Put in a layer of potato strips and press down well - they should stick to each other. After about 30 seconds turn the rosti over and brown on the other side.
• The rosti potatoes will be made from the lattice of the potatoes glued together by some of the starch that leaches out when the strips are cut; they should be thin (no more than 2 or 3 millimetres thick and well browned on both sides. Make up as many rosti potatoes as you will be serving pieces of Sea Bass.
• Next prepare the raspberry sauce. Wash the lemon and cut the peel thinly, then extract the juice. Puree the raspberries and pass through a sieve to remove the pips.
• Heat the puree in a saucepan with the sugar and about a quarter of the lemon juice, allow to boil for a few minutes to reduce to about 2/3 of its original volume.
• Thicken with a half teaspoon of cornflour which has been beaten into about 20 ml of cold water. Take off the heat. Sweeten to taste, if you wish.