Cape Hake with Mushroom Duxelle topped with Fresh Herbs & Parmesan Crust
It was with much excitement that Groote Post, the historic West Coast farm owned by the Pentz family, released the much-anticipated 2020 vintage of their Groote Post Seasalter 2020 – their flagship Sauvignon with a Semillon component and a touch of oak.
There is so much to love about the Groote Post Seasalter 2020!
It is a West Coast Story in a Bottle! We have the elegance and purity of fruit, vibrant acidity, oyster shell minerality and saline finish, which is so typical of Sauvignons from the unique maritime cool-climate Darling Hills terroir.
We got the charming name that captures the essence of the wine.
Do not forget the refreshing distinctive label that visually portrayed the West Coast soul of the wine.
Debbie McLaughlin, cordon bleu chef patron at Hilda’s Kitchen, the much-loved restaurant at Groote Post, has used her culinary creativity to devise a special seafood dish to perfectly complement the Groote Post Seasalter:
Sustainable Deep-Water Cape Hake with a Mushroom Duxelle topped with a Fresh Herb and Parmesan Crust
Ingredients
The Crust
- 1 loaf white bread
- 1 cup parmesan cheese
- 1 cup fresh parsley
- 120 g melted butter
- salt & pepper
2 tbs of cream
- 700 mixed mushrooms
- 2 tbsp cream
Instructions
The Crust
- Place in fridge until needed
- Place bread in magimix and blend until fine breadcrumbs
- Add parsley, parmesan, salt, pepper and melted butter and combine.
- Roll out between 2 sheets of baking paper
The Mushroom
- Finely chop the mushrooms and cook until all liquid evaporates
- Add the cream and cook for another minute or two
- Season
Putting It All Together
- Heat the oven to 180 ° C
- Place hake fillets on a baking tray and season
- Divide the mushroom mixture between the hake fillets
- Top with the parmesan herb crust
- Bake @ 180 ° C for about 6 -8 minutes and finish off under the grill
- Serve with crunchy long-stemmed broccoli and asparagus