While at the beach yesterday, I suddenly came up with an original idea: Snapper, raspberries, cream on a cushion of braised leaks. I was peacefully reading my book (a novel, not a cookbook), lying in the sun, I had lunch not so long before and out of the blue, I visualed this dish. How bizarre!
at home, I gathered the ingredients but figured out leaks and
raspberries would not work, so I replaced the leaks with Kumara. This
looks everything like a dessert, but it's savoury and mind you, the flavours really
work together. My raspberries were not too sweet, even on a bitter side and
they balanced very well the hearty sweetness of the kumaras. I did
not use any herb or spice, I was not sure what would match this unusual - yet delicious - combination of flavours.
After tasting my new creation I came up to the conclusion that the dish does not need any extra flavouring. It's a very well balanced dish. I very much regretted I had no one to share it with.
Here is a rough recipe:
-1 big red kumara
-1 small potato
-1 snapper fillet
-5 raspberries+1 to garnish
-Half a lemon
-A spoon of milk
Salt and pepper to taste
Boil kumara and potato, when done mash roughly leaving big chunks of kumara. Add milk and stir with a spoon.
Puree raspberries and sieve.
Mould the lumpy mash in a small ramequin. Place fish on top, pour the equivalent of 2 teaspoons of freshly squeezed lemon juice on the fish and drizzle raspberry coulis.
Garmish with a slice of lemon and a raspberry.