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
CRUST
Ingredients:
1 loaf white bread
1 cup parmesan cheese
1 cup fresh parsley
120g 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:
700g 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