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Wild Sea Bass Poached in Red Wine with Creamed Cavolo Nero, Ceps and Crisp Oysters

Poached sea bass served with creamed cavolo nero, sautéed ceps, and crispy deep-fried oysters in a rich red wine reduction.

DinnerSeafoodSea BassFine DiningOysters
Estimated Nutrition
Calories
1064.1
kcal / serving
4256.4 kcal total
Carbs
77.6g
per serving
310.2 g total
Fat
60.6g
per serving
242.4 g total
Protein
49.7g
per serving
198.8 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Cabernet Sauvignon Vinegar
Dairy
110
ml
Double Cream
50
g
Butter
for frying ceps
2
piece
Eggs
beaten
50
g
Butter
for finishing the sauce
GrainsCereals
50
g
Plain Flour
200
g
Breadcrumbs
Liquids
750
ml
Red Port
500
ml
Red Wine
NutsSeeds
1
piece
Bay Leaf
1
tsp
Black Peppercorns
6
piece
Cardamom Pods
2
piece
Star Anise
1
piece
Cinnamon Stick
1
tsp
Coriander Seeds
2
piece
Garlic
1
tsp
Salt
to taste
1
tsp
Black Pepper
to taste
OilsFats
1
l
Vegetable Oil
for deep frying
2
tbsp
Olive Oil
Seafood
1
piece
Wild Sea Bass
fillet from a 3kg fish, skinned and cut into four portions
8
piece
Oysters
shucked and dried
Vegetables
1
bunch
Cavolo Nero
shredded
110
g
Ceps
sliced 1cm thick

Method

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