Seafood mornay




Prep Time


Cook Time

Fragrant saffron and three different cheeses make this dish creamy and delectable.



For the seafood mornay

  • 1.2kg mixed seafood, such as prawns, white fish and salmon
  • 60g butter
  • 1 onion — finely diced
  • 2 cloves garlic — crushed
  • ⅓ cup flour
  • 2 cups fish or vegetable stock
  • ½ cup white wine
  • 1 cup hot milk
  • A good pinch of saffron (optional)
  • ⅓ cup grated mozzarella
  • ⅓ cup grated tasty cheese
  • ⅓ cup grated parmesan
  • ¼ cup finely chopped fresh parsley
  • Salt and ground black pepper, to taste
  • Fresh dill sprigs, to garnish (optional)

For the crumb topping

  • ⅓ cup panko breadcrumbs
  • ⅓ cup grated tasty cheese


For the seafood mornay

  • Preheat the oven to 180°C (160°C fan bake).
  • To prepare the seafood, chop everything into bite-size chunks.
  • Melt the butter in a large pan or wok. Sauté the onion for a few minutes then add the garlic and cook for 1 minute.
  • Stir in the flour and cook for 2 minutes.
  • Combine the stock and wine, add to the pan or wok and whisk well.
  • As the sauce thickens, add the hot milk and keep whisking until it starts to thicken.
  • Whisk in the saffron, if using.
  • Add the 3 cheeses and whisk until melted.
  • Add the seafood and cook gently for 5 minutes.
  • Stir in the parsley and season to taste.
  • To make the Crumb Topping, combine the breadcrumbs and cheese.
  • Divide the seafood mornay between 6 serving dishes, then top with Crumb Topping.
  • Bake until hot and golden. Serve garnished with dill sprigs, if desired.