This easy and classic seafood mornay recipe is the perfect family dinner idea to enjoy during the week. This hearty seafood dish is great to serve to families of four. The crunchy breadcrumb topping goes beautifully with the creamy seafood filling.
Ingredients
170g Western Star Original Butter
1 large onion, finely chopped
2 small sticks celery, finely diced
350g firm white fish fillets, cut into 2cm pieces
350g skinless salmon fillets, cut into 2cm pieces
250g green peeled prawns, halved if large
¼ cup plain flour
2 cups milk
2 tsp Dijon mustard
1 cup grated tasty cheese
2 tbsp coarsely chopped dill
2 tsp grated lemon zest
2 cloves garlic, crushed
½ tsp sea salt
250g sourdough, cut into 1cm cubes
Method
Preheat the oven to 200°C fan forced.
Melt 50g of the butter in a large, non-stick frying pan over a medium heat. Add onion and celery and cook for 3 minutes or until softened. Increase heat to medium high and seafood and prawns.
Cook, stirring carefully for 5 minutes or until seafood is just browned, and the prawns turn light pink, but not cooked through. Transfer to a bowl and set aside.
Add 60g butter to the same pan and melt over a medium high heat. Stir in flour and cook for 1 minute or until pale and crumbly. While stirring continuously, add milk gradually, whisking constantly between additions until mixture is smooth.
Bring to a gentle boil and cook, stirring for 3-5 minutes until thickened. Reduce heat and stir through mustard and half of the dill.
Return seafood to pan and gently mix to combine. Spoon into an 8-cup capacity ovenproof baking dish. Sprinkle over remaining dill and lemon zest. Set aside.
Melt remaining 60g butter in a heatproof jug in the microwave. Stir in garlic and salt. Place bread in a bowl and pour over butter mixture. Toss to coat. Sprinkle over mornay and bake for 15 minutes until golden. Serve immediately.
Tips & Hints
Use parsley instead of dill if preferred
Use whatever bread you have on hand, torn or cut into pieces.
