Ingredients

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.

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