Seafood Recipes
Crayfish Mornay
Crayfish Mornay
Impress your freinds with this simple but awesome dish.. . . .
Ingredients:
  • 1 medium crayfish cooked and halved
Mornay Sauce:
  • 310 ml milk
  • 65ml cream
  • 1 bay leaf
  • 65g cheese, grated
  • 1 small onion, chopped
  • salt and black pepper
  • 5 black peppercorns
  • 15 ml butter, extra, melted
  • 30g butter
  • 65g fresh breadcrumbs
  • 2 tablespoons plain flour
Method:
  1. Remove the crayfish meat from the shells and cut into bite size pieces. Reserve the shells
  2. In a saucepan, place the milk, bay leaf, onion and peppercorns and heat slowly to boiling point. Remove from the heat, cover and stand for 10 minutes, strain
  3. In a pan, heat the butter, remove from the heat. Stir in the flour and blend, gradually adding the strained milk
  4. Return the pan to the heat, and stir constantly until the sauce boils and thickens. Simmer the sauce for 1 minute
  5. Remove from the heat, add the cream, cheese, salt and pepper. Stir the sauce until the cheese melts, then add the crayfish meat
  6. Melt extra butter in a small pan, add the breadcrumbs, and stir to combine
  7. Divide the crayfish mixture between the shells, scatter the crumbs over the crayfish and brown under a hot grill
Serves: 2 - 4
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