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Seafood Mornay

The.Simple.Cooking.Channel's picture
Ingredients
For the sauce
  Butter 150 Gram
  Plain flour 2 Tablespoon
  Milk 1⁄2 Cup (8 tbs)
  Onion 1 Small, finely chopped
  Salt 2 Pinch
  Garlic paste 3 Tablespoon
  Seafood seasoning 1 Tablespoon (Organic Sicilian style)
  Shallots 50 Gram, finely chopped
For the seafood mix
  Calamari 100 Gram
  Scallops 220 Gram
  Salmon 200 Gram
  Prawns 300 Gram
  Oil 1 Teaspoon
  Garlic paste 2 Tablespoon
  Water 100 Milliliter
For the garnish
  Cheese 1 Tablespoon, shredded
Directions

GETTING READY
1. Finely chop the onions and shallots, set aside.
2. Clean and wash the all the seafood, set aside.

MAKING
3. In a saucepan add the butter, and melt it over low heat, add shifted flour and prepare the roux, once the flour is cooked gradually add the milk and stir, continue until you get a creamy sauce.
4. Add the onions, salt, garlic paste; continue to stir until everything it well combined.
5. Add seafood seasoning followed by the shallots, stir and combine everything.
6. Remove from the heat and set aside.
7. In a frying pan pour oil and sauté the calamari on low heat, add the scallops, salmon and prawns, keep stirring everything.
8. Add garlic paste and water, stir and cook the seafood completely.
9. Once done drain the excess water in a bowl.
10. Place the mornay sauce back on heat and add the reserved seafood water and stir the sauce.
11. In a serving bowl put one layer of seafood followed by the mornay sauce, continue the same step to you desired amount.
12. Sprinkle shredded cheese on top and place it in the microwave for 3-4 minutes or in the oven at 180 degree for 5-6 minutes, for the cheese to melt.

SERVING
13. Serve the seafood mornay hot along with a French bread.

Things You Will Need
Saucepan
Shifter
Wok or frying pan

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Taste: 
Savory
Method: 
Saute
Ingredient: 
Seafood
Restriction: 
High Protein, Low Sugar
Preparation Time: 
45 Minutes
Cook Time: 
30 Minutes
Ready In: 
75 Minutes
Servings: 
4

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