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.
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
Dairy
GrainsCereals
50
g
200
g
NutsSeeds
OilsFats
1
l
Vegetable Oil
for deep frying
2
tbsp
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