BBC Food - Recipes - Wild sea bass poached in red wine with creamed cavolo nero, ceps and crisp oyst

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 )