Ingredients

• 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

Directions

• 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