A Special Seafood Dish to Perfectly Complement The Groote Post Seasalter (Wine News)

DEBBIE MCLAUGHLIN, CORDON BLEU CHEF PATRON AT HILDA’S KITCHEN DEVISES 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

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 Seasalter 2020 – their flagship Sauvignon with a Semillon component and a touch of oak.

There is so much to love about this wine, a West Coast Story in a Bottle: the elegance and purity of fruit, vibrant acidity, oyster shell minerality and saline finish, so typical of Sauvignons from the unique maritime cool-climate Darling Hills terroir; the charming name that captured the essence of the wine; and 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:

Debbie McLaughlin

 

 

 

 

 

 

 

 

 

 

 

 

Sustainable Deep-Water Cape Hake with a Mushroom Duxelle topped with a Fresh Herb and Parmesan Crust

To enjoy with the Groote Post Seasalter 2020

 

THE CRUST

Ingredients:

1 loaf white bread

1 cup parmesan cheese

1 cup fresh parsley

120 g melted butter

Salt & 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 @ 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

 

*Info and Images Provided*

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