Name: Seafood mornay
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 3 quantities bechamel sauce; 1/2 cup grated tasty cheese; 1/2 lemon, juice; 250 gram boneless white fish fillets, cubed (ling or perch); 250 gram skinless, boneless ocean trout, cubed; 8 green prawns, peeled (tails left intact), deveined; 8 mussels, flesh only; 4 scallops, trimmed, sliced; 100 gram button mushrooms, sliced; 4 green onions, sliced; 1 tablespoon roughly chopped dill, plus extra sprigs to garnish; 1/3 cup grated parmesan; 1/3 cup fresh breadcrumbs crusty bread, to serve

Seafood mornay

Take a trip to the fish markets for the freshest produce you can find for these individual seafood mornay pots topped with crispy gratin. They're absolutely delicious.

Serves 4

Prep

10M

Cook

15M

Total

25M

Skip to Recipe

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Ingredients

3 quantities bechamel sauce

1/2 cup grated tasty cheese

1/2 lemon, juice

250 gram boneless white fish fillets, cubed (ling or perch)

250 gram skinless, boneless ocean trout, cubed

8 green prawns, peeled (tails left intact), deveined

8 mussels, flesh only

4 scallops, trimmed, sliced

100 gram button mushrooms, sliced

4 green onions, sliced

1 tablespoon roughly chopped dill, plus extra sprigs to garnish

1/3 cup grated parmesan

1/3 cup fresh breadcrumbs crusty bread, to serve

Method

1.Preheat grill to high. Heat bechamel sauce in a saucepan on medium. Stir in cheese and lemon juice. Season to taste.

2.Add fish, prawns, mussels, scallops, mushroom and onion. Cook, stirring, for 3-5 minutes until fish is cooked. Stir in dill.

3.Spoon evenly into 4 ovenproof gratin dishes. Combine parmesan and breadcrumbs and sprinkle evenly over each seafood mornay. Grill for 3-5 minutes or until golden. Garnish with extra dill and serve with crusty bread.

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Ingredients

Method

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