Ingredients:

• 6 slices of tope (dogfish or smooth-hound shark steaks)
• 250 g mulberries or blackberries
• 25 g olive oil
• 25 g walnuts, chopped
• 6 slices white bread, dried and crumbled
• 1 spring spearmint, finely chopped
• 2 tbsp. raisins or currents
• 25 g fresh butter
• 1/2 cup sweet, white wine
• salt, pepper
• juice of one lemon

Method:

• Place the fish in a small pan and brush both sides with olive oil.
• Sprinkle with salt and pepper to taste and bake the fish in a moderate oven (180*C) for 15-20 minutes.
• In a small bowl combine the berries, breadcrumbs, olive oil, walnuts, chopped spearmint, raisins, and wine.
• Whisk the ingredients and set aside for about 2 hours.
• Put the mixture in a blender and process until well blended.
• Push through a fine-mesh strainer into a small pan.
• Heat the sauce thoroughly, adding a little pepper and the lemon juice.
• Pour over the slices of baked fish and serve.

(serves 6)