Sustainable Deep-Water Cape Hake with a Mushroom Duxelle topped with a Fresh Herb and Parmesan Crust
Debbie McLaughlin, cordon bleu chef patron at Hilda’s Kitchen, the much-loved restaurant atGroote Post, has used her culinary creativity to devise a special seafood dishto perfectly complement the Groote Post Seasalter: Sustainable Deep-Water Cape Hake witha 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
Notes
And enjoy with a bottle of Groote Post Seasalter