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Recipe for :

Seafood Mornay
 

From time to time Hub-UK gets approached by or on behalf of a commercial web site to provide a link. Most requests are turned away but occassionally when they are worthwhile sites, and have something to contribute to the enjoyment of good food, it is a different matter. Just such a site was Tonn Ruairi.

Tonn Ruairi is a small family company based on the Co Down coast in Northern Ireland, specialising in Crab products and other gourmet seafood from the pollution free water of Dundrum Bay. They offer a wide variety of the finest quality seafood, delivered to your door.

Ingredients

1kg Mixed Tonn Ruairi Seafood (Prawns, Scallops and Crab meat) defrosted if frozen
1 litre water
1 litre milk
100 gm grated cheese (cheddar, fresh Parmesan, Gruyere, Swiss)
1 onion, diced finely
2 cloves garlic, crushed
1 glass Riesling or Semillon
pinch sea salt and white pepper
1 tbsp olive oil
2 sticks celery, finely sliced
1/3 bunch spring onions, finely sliced
1 tbsp chopped fresh herbs (tarragon, parsely, dill etc to your taste)

Method

  • In a pot bring 1 litre of water to a simmer. Season with a glass of white wine, sea salt & half a lemon.
  • Gently poach the scallops. Remove and cool in cold water. Drain. (remember cook until just done.)
  • Add milk to seafood stock and thicken as per bechamel recipe.
  • In a heavy-based frying pan, sauté, without colouring, the onions garlic and celery in olive oil.
  • Add seafood and then add enough Mornay sauce to cover generously.
  • Mix gently through, add seasoning if necessary and half of the grated cheese.
  • Mix in the spring onions.
  • Pour into a casserole dish, sprinkle with remaining cheese and bake in the oven at 200°C until the top is golden brown – approximately 30 minutes.
  • Garnish with fresh herbs and serve.
  • Alternatively pile into cleaned scallop shells and bake - this will only take about 10 - 15 mins.

Note:

If sauce is too thick add a splash of milk or white wine. A good slurp of cream will add another creamy texture (you probably have gathered by now that this is not a recipe approved by the Heart Foundation!).

Serves 5 - 6

 
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