- 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
- 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
- For the poaching liquor place all of the poaching liquor ingredients into a saucepan large enough to fit the sea bass.
- Place the pan over a low heat and slowly heat to infuse for 30 minutes, until the liquid has reduced by a quarter.
- Skin the sea bass fillet, cut into four equal portions and season with salt, then set aside for ten minutes.
- Place the bass in the hot poaching liquor – the liquid should be barely simmering – and cook for 6-8 minutes, or until completely cooked through. Remove from the poaching liquor and keep warm.
- Bring a large pan of water to the boil and cook the cavolo nero for one minute. Drain and refresh in a bowl of iced water, then squeeze dry. Slice the cavolo nero into fine shreds.
- Place the cream and garlic into a pan over a medium heat and bring to the boil. Reduce the heat to simmer until the liquid has reduced by half.
- Add the cavolo nero, season, to taste with salt and freshly ground black pepper and warm through.
- Heat the vegetable oil to 190C/375F in a deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Heat a frying pan until hot, add the olive oil and ceps and fry for 2-3 minutes, or until golden-brown all over.
- Add the butter, season with salt and freshly ground black pepper and fry for a further two minutes. Keep warm until ready to serve.
- Dredge the oysters in the flour, then dip into the beaten egg to coat, then finally dip into the breadcrumbs, ensuring the oysters are well coated.
- Add the oysters to the hot oil and deep-fry for 1-2 minutes or until crisp and golden-brown. Carefully remove with a slotted spoon and drain onto kitchen paper.
- Pour out 110ml/4fl oz of the poaching liquid into a small clean pan over a medium heat.
- Add the Cabernet Sauvignon vinegar and bring to the boil. Reduce the liquid by half then remove from the heat and add the butter, stirring well to thicken the sauce.
- To serve, spoon the creamed cavolo nero onto plates, arranged slightly to one side. Place a sea bass portion on top of each pile of cavelo nero. Place the ceps and oysters onto the plates on the other side and finish with a drizzle of the sauce