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Recipe

Seafood Mornay

The ocean’s bounty is the basis for a dazzling array of mouth-watering meals

Mar 30, 2014 1:00pm
  • 1 hr cooking
  • Serves 6
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Ingredients

Seafood Mornay
  • 60 gram butter
  • 1 onion, finely diced
  • 2 stalks celery, finely diced
  • 1 carrot, peeled and finely diced
  • 1 teaspoon grated ginger
  • 1 teaspoon crushed garlic
  • 1/4 cup white wine
  • 1/3 cup flour
  • 3 cup milk, hot
  • 300 gram white fish, diced (use cheap fillets like basa, hoki or what’s on special)
  • 200 gram peeled shrimps or prawns
  • 200 gram surimi, torn into bite sized pieces
  • 1/2 cup grated tasty cheese
  • 5 agria potatoes
  • sea salt and cracked pepper
  • 1 tablespoon chopped parsley

Method

  • 1
    Heat the butter in a large saucepan, add the onion, celery, carrot, ginger and garlic and cook for 3-4 minutes over a medium-low heat until softened and fragrant.
  • 2
    Add the wine and reduce until nearly evaporated, then sprinkle over the flour and cook for 3-4 minutes.
  • 3
    Add the hot milk, ½ cup at a time, stirring constantly until smooth and creamy, then simmer for 3-4 minutes.
  • 4
    Add the fish, prawns and surimi and simmer a further 4-5 minutes until the seafood is cooked. Fold in ¼ cup of the cheese and season to taste. Pour into a serving dish and set aside to cool.
  • 5
    Meanwhile, peel and roughly chop the potatoes and simmer for 20 minutes or until soft. Drain and mash with a little milk until creamy.
  • 6
    Heat oven to 180°C. Dollop the mashed potato over the fish and sprinkle with the remaining cheese. Bake for 20-25 minutes or until topping is golden and bubbling.
  • 7
    Serve with a sprinkling of parsley and salad on the side.

Notes

This is comfort food at its best. It’s creamy, not too strong on the fishy flavours and finished off with a golden potato topping. Make it your own by adding extras such as baby spinach, more vegies, a pinch of curry or a few boiled eggs, like an old-fashioned kedgeree.

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