Groote Post recently released the much-anticipated 2020 vintage of their Seasalter 2020 – their flagship Sauvignon, and to celebrate, Debbie McLaughlin, cordon bleu chef patron at Groote Post’s Hilda’s Kitchen, has shared this special seafood dish recipe with us.
SUSTAINABLE DEEP-WATER CAPE HAKE WITH A MUSHROOM DUXELLE – TOPPED WITH A FRESH HERB AND PARMESAN CRUST
THE CRUST
Ingredients: 1 loaf white bread; 1 cup parmesan cheese; 1 cup fresh parsley; 120 g melted butter; salt and pepper
Method: 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. Place in fridge until needed.
MUSHROOM TOPPING
Ingredients: 700 g mixed mushrooms; 2 tbs of cream
Method: Finely chop the mushrooms and cook until all liquid evaporates. Add the cream and cook for another minute or two. Season. 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 at 180 ° C for about 6 -8 minutes and finish off under the grill. Serve with crunchy long-stemmed broccoli and asparagus.
And enjoy with a bottle of GROOTE POST SEASALTER 2020 – partially wooded with a Semillon component. This is a beautifully composed complex wine with the Sauvignon’s zesty acidity and vibrancy perfectly balanced by the richer notes and fuller mouth feel added by the Semillon component. With flavours of grapefruit and zesty lime, hints of fynbos, sea-breeze and a touch of oak, it’s an exceptional wine, which costs R150 and is available from wine stores as well as online https://groote-post-wines.myshopify.com
