Name: Seafood Mornay
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 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

Ingredients

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.

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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