Admirably

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
Egg
beaten
50
g
Butter
for finishing the sauce
GrainsCereals
50
g
Plain Flour
200
g
Breadcrumb
Liquids
750
ml
Red Port
500
ml
Red Wine
NutsSeeds
1
piece
Bay Leaf
1
tsp
Black Peppercorn
6
piece
Cardamom Pod
2
piece
Star Anise
1
piece
Cinnamon Stick
1
tsp
Coriander Seed
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
Oyster
shucked and dried
Vegetables
1
bunch
Cavolo Nero
shredded
110
g
Cep
sliced 1cm thick

Method

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
An unhandled error has occurred. Reload 🗙

Rejoining the server...

Rejoin failed... trying again in seconds.

Failed to rejoin.
Please retry or reload the page.

The session has been paused by the server.

Failed to resume the session.
Please retry or reload the page.