Pan roasted hake with Saldanha Bay mussels steamed in chilli, ginger, coconut and lime broth. Picture supplied.

Cavalli Estate Executive Chef, Michael Deg has created a unique recipe to accompany the new Cavalli Filly Chenin that is launching just in time for the spring season.

Deg has paired the Chenin blanc with a pan-roasted hake with Saldanha Bay mussels steamed in chilli, ginger, coconut and lime broth. 

Serves 4


  • 50g ginger
  • 1 red onion
  • 2 cloves garlic
  • 1 red chilli (or more if you like it hot)
  • 2 tins coconut cream
  • Juice of 5 limes
  • 2 drops fish sauce
  • 1kg raw and washed Saldanha bay mussels
  • 4 by 180g deboned hake fillets with the skin on
  • 200g chopped and washed coriander

Cavalli Executive Chef, Michael Deg. Picture supplied


  1. To make the broth: finely chop and dice the ginger, red onion, garlic, chilli and sweat off in a large pan until soft. 
  2. Then add in the coconut cream, lime juice and fish sauce to bring to the boil.
  3. Once boiling, take your washed mussels and place them in the broth and cover with a lid, meanwhile on a hot pan drizzle a little oil and then place your hake fillet skin side down and season with salt and pepper. 
  4. When the skin side is brown and crisp, turn them over and place them in the oven for 5 or 6 minutes to cook through.
  5. Meanwhile, the mussels will be beginning to open, once they've all opened, add in the chopped coriander and spoon out the mussels evenly into bowls. Next, ladle the broth out equally over the mussels, take the fish out of the oven and place down. 
  6. Finally, garnish with the washed coriander and serve.

 The Cavalli Filly Chenin blanc is available from R100.