Ingredients

Ingredients For the poaching liquor

• 750ml/1pt 6fl oz red port

• 500ml/18fl oz red wine

• 1 bay leaf

• 1 tsp black peppercorns

• 6 cardamom pods

• 2 star anis

• 1 cinnamon stick

• 1 tsp coriander seeds

For the main dish

• 1 fillet from a 3kg/6lb/10oz wild sea bass

• vegetable oil, for deep frying

• 1 bunch cavolo nero cabbage leaves

• 110ml/4fl oz double cream

• 2 garlic cloves

• salt and freshly ground black pepper

• 2 tbsp olive oil

• 110g/4oz fresh ceps, sliced 1cm/½ thick

• 50g/2oz butter

• 8 fresh oysters, shucked and dried

• 50g/2oz plain flour

• 2 free-range eggs, beaten

• 200g/7oz breadcrumbs

• 1 tbsp Cabernet Sauvignon vinegar (or other good quality red wine vinegar)

• 50g/2oz butter

Description

Recipe Uses 750ml/1pt 6fl Oz Red Port, 500ml/18fl Oz Red Wine, 1 Bay Leaf, 1 Tsp Black Peppercorns, 6 Cardamom Pods, 2 Star Anis, 1 Cinnamon Stick, 1...

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