Avocado with Raspberry Coulis

Ingredients:

• ripe avocado (1 per person, or 1 per 2 persons). If the fruit yields to gentle pressure in the palm of your hand, it is ready to be peeled.
• 2½ cups raspberries (1 pound frozen)
• 2 tablespoons raspberry vinegar
• ¼ cup sugar
• 3-4 shallots, minced
• some butter or duck fat
• 1-2 table spoon finely ground/pureed smoked-fish (no skin or bones); Frank uses smoked mackerel.
• ½ -1 tablespoon of your favorite Thai fish sauce - alternatively: 2-3 tablespoons (smoked) fish stock, or veal stock, or chicken, or duck stock; as with all stock, use home made, not the salty garbage from a can or powder); click here to see how to make your own "fumet de poisson" fish stock
• ½ teaspoon ground anise seeds
• 1 teaspoon crushed garlic
• lemon juice

Note: I have tried to use raspberry jam/confiture once, as a substitute for the fresh raspberries. The
coulis turns out way too sweet.

Instructions:

• cut the avocado lengthwise around the seed. Rotate the halves to separate. Remove the seed by sliding the tip of a spoon gently underneath and lifting out. The other common seedextraction technique -- striking the seed with a knife -- can be dangerous and is not recommended.
• peel the fruit by placing the cut side down and removing the skin with a knife or your fingers, or simply scoop out the avocado meat with a spoon.
• be sure to sprinkle all cut surfaces with some lemon or lime juice to prevent discoloration.
• place avocado on individual serving saucer, cut side down
• cover entire avocado halves very generously with raspberry coulis (see below), and around the avocado as well
• presentation can be improved by decorating with half slice of lemon + half slice of lime + slice of carambola (star fruit) over which some chopped chives have been sprinkled

Instructions for the coulis:

• slowly fry the minced shallots in fat or butter until cooked and translucent (not crispy golden)
• add the raspberry vinegar, sugar, garlic, ½ -1 tablespoon of lemon juice on 
• low heat, let stew for an hour or so 
• wash the raspberries (if using fresh) 
• crush
• bring to boil for 1 minute
• strain through sieve to remove the seeds (this may take 15-30 min)
• add to the shallots
• add the stock of your choice (and smoked fish puree if you use fish stock)
• over low heat, reduce to desired consistency
  Note: this is not supposed to be a thin, sweet puree!! When warm, it should at least have the consistency of thick ketchup

• coulis can be made one or more days ahead
• serve one or both avocado halves per person
• the coulis must be served warm/hot!
• serve with white wine

[Frank Dörenberg]