This easy, classic Seafood Mornay is creamy, comforting and perfect for a family dinner or Christmas feast. Topped with golden breadcrumbs, it’s a timeless Aussie favourite.
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.
