Does anyone have a nice seafood mornay recipe. Trying new things. Help appreciated.
dvs4rd,
Nov 5, 7:52am
i would love to know too! !
timturtle,
Nov 5, 8:04pm
i have used the one in the edmonds book and found it was really nice
rainrain1,
Jan 4, 9:04pm
Mornay sauce 28gr butter 2Tblsp flour 57gr cheese (more or less whatever your taste) 280-425ml of boiling milk 1/2 tsp salt
Melt butter, add flour. Cook slowly together for 2 mins... don't let it brown. Remove from heat and wait till it stops bubbling. Using a wire whisk, beat in about half the boiling milk. Don't add any more milk until it is nice and smooth, the whisk will take out the lumps. Thin the sauce with the rest of the milk until it lightly coats a wooden spoon. Put sauce back in on heat and keep stirring until it boils for a minute or two. Then add the cheese and salt to taste. If it's lumpy force through a seive or blend for a minute or two. Take your pick from... . shrimps, diced fish, crayfish, oysters, scallops, prawns, whitebait. Have all in bite size pieces. Simmer just long enough to cook additions... ... Taste for salt. Can be made the day before and stored in fridge
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