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