Wild sea bass poached in red wine with creamed cavolo nero, ceps and crisp oysters

Shopping list

• Fruit and vegetables

  • 1 bunch cavolo nero cabbage leaves
  • 2 garlic cloves

• Tins, packets and jars

  • 50g/2oz plain flour

• Cooking ingredients

  • 1 bay leaf
  • 1 tsp black peppercorns
  • 6 cardamom pods
  • 2 star anis
  • 1 cinnamon stick
  • 1 tsp coriander seeds
  • vegetable oil, for deep frying
  • salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 200g/7oz breadcrumbs
  • 1 tbsp Cabernet Sauvignon vinegar (or other good quality red wine vinegar)

• Drinks

  • 750ml/1pt 6fl oz red port
  • 500ml/18fl oz red wine

• Dairy, eggs and chilled

  • 110ml/4fl oz double cream
  • 50g/2oz butter
  • 2 free-range eggs, beaten
  • 50g/2oz butter

• Meat, fish and poultry

  • 1 fillet from a 3kg/6lb/10oz wild sea bass
  • 8 fresh oysters, shucked and dried

• Other

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

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