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PrintSEAFOOD MORNAY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat the oven to 180°C (350°F/Gas 4). Grease a 2 litre (70 fl oz/8 cup) ovenproof dish. Melt 60 grams (2 ¼ oz) of the butter in a saucepan over low heat.
- Stir in the flour until pale and foaming. Remove from the heat and gradually stir in the wine, cream and milk.
- Return to high heat and stir until the sauce boils and thickens. Season. Add the cheese, mustard, horseradish, onion and crumbs. Mix well and set aside.
- Melt the remaining butter in a large pan and add the fish and scallops in batches.
- Stir over low heat until the seafood starts to change colour. Drain, add to the sauce along with the prawns, then transfer to your dish.
- Mix together the topping ingredients and spread over the seafood. Bake for 35 minutes, or until golden.
INGREDIENTS
- 80 grams butter
- 60 grams plain (all-purpose) flour
- 125 ml dry white wine
- 250 ml thick (double/heavy) cream
- 250 ml milk
- 125 grams cheddar cheese, grated
- 2 tablespoons wholegrain mustard
- 1 tablespoon horseradish cream
- 6 spring onions (scallions), chopped
- 80 grams fresh breadcrumbs
- 1 kg skinless firm white fish fillets, cut into bite-sized cubes
- 450 grams scallops, without roe, membrane removed
- 400 grams cooked, peeled small prawns (shrimp)
Topping
- 240 grams fresh breadcrumbs
- 3 tablespoons chopped flat-leaf (Italian) parsley
- 60 grams butter, melted
- 125 grams cheddar cheese, grated
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