A seafood dish to perfectly complement Groote Post Seasalter


THERE is  much to love about Groote Post’s Seasalter 2020, 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 (above), cordon bleu chef patron at Hilda’s Kitchen, the 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



1 loaf white bread

1 cup parmesan cheese

1 cup fresh parsley

120g melted butter

Salt & pepper


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



700g mixed mushrooms

2 Tbs of cream


Finely chop the mushrooms and cook until all liquid evaporates

Add the cream and cook for another minute or two


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

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