SEAFOOD AND SPINACH MORNAY
This is a wonderful seafood dish, I guess you could call it a casserole recipe. It tastes wonderful and everyone I have made this for just loves it . It is not the quickest recipe I have posted lately as it has a few different stages and then the final oven cooking time, but it is by no means time intensive and the end result is yummo. I used prawns, white fish fillets and scallops but I am sure you could play around with the ingredients on this one. I mixed up the prawns in that I used some salad prawns and some medium sized prawns, this was just to save a little on cost, instead of buying all medium (more expensive), so feel free to do what you want.
Provided by The Flying Chef
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Heat a small amount of olive oil in a pan, add onion and garlic, cook until onion softens, add wine, stir until hot.
- Mix some water with the cornflour, add some of the cornflour to the onion, garlic mix, just enough to thicken slightly, add milk, fish stock, cheese and dill, cook stirring until cheese melts, add remaining cornflour mix and stir until mixture thickens. (don't worry if it seems real thick as you still have to add the cream).
- Add fish, prawns, scallops and spinach, cook stirring gently until spinach wilts about 3 minutes, add cream stir to combine.Remove from heat.
- In a fry pan melt butter, add panko flakes and parsley, stir to combine.
- Pour fish mixture into an oven proof dish, top with panko mix and sprinkle extra cheese over the top. Bake in a moderate oven (180c) for about 20 Min's or until golden brown.
- To Serve: Place in serving bowls and garnish with dill if desired.
Nutrition Facts : Calories 904.1, Fat 46, SaturatedFat 26, Cholesterol 316.5, Sodium 1190.2, Carbohydrate 52.7, Fiber 3, Sugar 5, Protein 62.7
LOBSTER MORNAY SAUCE
This recipe is very simple to make, and you can substitute crab or shrimp for the lobster. I use all three when we are craving seafood. Serve over rice or pasta.
Provided by SWIZZLESTICKS
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Seafood
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Melt the butter in a medium saucepan over medium heat. Slowly cook and stir mushrooms in the butter until tender. Mix in lobster meat. Cook until opaque. Remove mushrooms and lobster from saucepan and set aside.
- Reduce heat to low. Place flour in pan. Cook and stir approximately 2 minutes, then stir in chicken broth, heavy cream and pepper. Simmer 5 to 10 minutes, or until thickened.
- Stir mushrooms, lobster and Parmesan cheese into the sauce mixture. Continue cooking 5 minutes.
Nutrition Facts : Calories 486.8 calories, Carbohydrate 9.8 g, Cholesterol 228.6 mg, Fat 37.6 g, Fiber 0.5 g, Protein 27.8 g, SaturatedFat 23 g, Sodium 594.3 mg, Sugar 0.5 g
MORNAY SAUCE RECIPE
How to prepare a delicious Mornay sauce.
Provided by G. Stephen Jones
Categories Sauces
Number Of Ingredients 6
Steps:
- Heat a medium sized saucepan over medium-high heat and when hot, add the butter. When the butter melts, add the flour and start whisking. You want to be careful not to let the butter burn or the flour to turn brown. It's only going to take a minute to a minute and a half for the roux to start turning a pale yellow.
- Slowly add the milk in a stream while constantly whisking and whisking some more. Bring the sauce to a boil and immediately lower the heat to a simmer and continue cooking for 3 to 4 minutes, being careful not to let the sauce burn by whisking frequently.
- Remove the pan from the heat and add the nutmeg, season with salt & pepper and stir. You now have a bechamel sauce.
- Still off heat, add the grated cheese and whisk until all the cheese melts into the sauce. It should be thick and smooth.
- Taste and adjust seasoning with salt & pepper and you now have Mornay sauce.
BAKED OYSTERS MORNAY
Baked Oysters Mornay
Provided by Karista
Categories Appetizers
Yield Makes 12
Number Of Ingredients 13
Steps:
- Heat the oven to 375F.
- Place the oyster tins (or shells) on a baking sheet and place one oyster in each tin.
- Mix together the parmesan and Panko bread crumbs. Set aside.
- In a sauce pan over medium heat add the butter. When the butter is melted stir in the flour. Let the flour and butter cook for a minute or two and then slowly whisk in the warm milk. Just as the sauce thickens add the 1/4 cup white wine. Then stir in the pinch of nutmeg and shredded cheese. Season to taste with salt and pepper.
- Lightly salt and pepper the cooked spinach and place a little on each oyster. Then drizzle a tablespoon or two of Mornay sauce over the spinach and then top with the parmesan and Panko bread crumbs mixture.
- Place the baking sheet in the oven and bake until bubbly and the tops are golden brown. Often times the tops don't brown well enough for me, so I place the baking sheet under the broiler for a minute to get the color I like.
- Remove the oysters from the oven and give them a squeeze of lemon. Serve immediately with Tabasco.
Nutrition Facts :
CLASSIC MORNAY SAUCE
Provided by Food Network
Time 12m
Yield about 2 cups of sauce
Number Of Ingredients 8
Steps:
- In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
- Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
- The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.
TUNA MORNAY (CREAMY TUNA CASSEROLE PASTA BAKE)
Recipe video above. Tuna Mornay is how you elevate canned tuna above a glum pantry staple into a delish family meal! It's a tuna casserole pasta bake with a creamy sauce, sweet pops of corn and crunchy topping, baked until golden and bubbly. Simple to make, economical and oh-so-delish!
Provided by Nagi
Categories Mains
Number Of Ingredients 15
Steps:
- Preheat oven to 180°C/350°F.
- Crunchy Topping - Mix together.
- Cook pasta per packet directions MINUS 1 minute. Drain then allow to cool slightly, then return into pot.
- White Sauce - Melt butter in a large pot over medium heat. Add garlic and cook for 30 seconds.
- Add flour and stir into melted butter. While whisking, gradually pour in about 1/3 of the milk. Once the flour-butter mixture is incorporated into the milk, pour in remaining milk and whisk.
- Add Vegeta, mustard, onion and garlic powder, whisk.
- When the milk starts to heat up, whisk constantly to make sure the white sauce doesn't catch on the base.
- After 4 - 5 minutes, the sauce should be thick enough that you can draw a path across the back of a spoon (see video). Remove from stove and stir in parmesan.
- Assemble & Bake - Add tuna into pasta and flake into large chunks with fork (not too much, don't want it to turn to mush when stirred). Add corn, pour over sauce, then gently stir.
- Scrape into baking dish, top with Crunchy Topping.
- Bake 25 minutes until top is golden and edges are bubbling. Sprinkle with chives if desired then serve!
Nutrition Facts : Calories 659 kcal, Carbohydrate 82 g, Protein 41 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 73 mg, Sodium 1374 mg, Fiber 3 g, Sugar 12 g, ServingSize 1 serving
CLASSIC MORNAY SAUCE
Steps:
- Gather your ingredients.
- In a heavy-bottomed saucepan, melt 3 tablespoons of the butter over medium-low heat.
- Stir in the flour to form a roux . Cook for 2 to 3 minutes, stirring frequently, until most of the water has cooked out (it will bubble less), which also allows the raw flour taste to cook off.
- Slowly add 2 1/2 cups of the warm milk while whisking or stirring constantly so that the liquid is incorporated into the roux without forming lumps.
- Stick the cloves into the onion and add to the sauce along with the bay leaf. Simmer for about 10 minutes, or until it's reduced by about 20 percent.
- Remove the bay leaf and the onion and strain the sauce through a fine-mesh strainer or a colander lined with cheesecloth. Make sure you retrieve all of the cloves.
- Return the sauce to the pan. Add the Gruyère and Parmesan cheeses and stir until the cheese has melted.
- Remove from heat, stir in the remaining 1 tablespoon butter, and adjust the consistency with some or all of the remaining 1/2 cup milk if necessary. Serve right away with pasta, chicken, or fish. Enjoy!
Nutrition Facts : Calories 186 kcal, Carbohydrate 10 g, Cholesterol 38 mg, Fiber 0 g, Protein 8 g, SaturatedFat 8 g, Sodium 264 mg, Sugar 5 g, Fat 13 g, ServingSize 8 servings, UnsaturatedFat 0 g
SEAFOOD MORNAY - GOOD CREPE FILLER
A very moreish mornay! This is a great filler for crepes. Just add cheese on top of the crepes and bake in the oven. It is also great to have on top of rice. Easy to make and not too time consuming. Hope you enjoy it.
Provided by ozzygirl
Categories Rice
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Soak (or defrost) the scallops in the milk for an hour. Then remove scallops from the milk and save the milk for your mornay.
- Chop up the fish, prawn flesh, scallops and shallots.
- Using oil pan fry the fish, remove and set aside, the prawns, remove and set aside, the scallops, remove and set aside and the shallots.
- In a separate pan, to make the mornay sauce, add butter and melt, stir in about 4-5 tablespoons of flour and mix into a paste. Slowly add the milk mixing as you go.
- Continue to stir until heating towards a boil and start adding the cheese to thicken.
- Add white wine, continue stirring and add the shallots and the cooked seafood. Stir through to blend the flavours.
- Add salt & pepper to taste.
- Serve over cooked steamed rice.
Nutrition Facts : Calories 269.3, Fat 13.1, SaturatedFat 7.9, Cholesterol 108.6, Sodium 544.4, Carbohydrate 13.9, Fiber 0.1, Sugar 0.3, Protein 21.8
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- In a large pan, cook the pasta for one minute less than the instructions on the pack for al dente, so it’s just a little undercooked, then drain.
- In a deep frying or sauté pan, on a medium heat, cook the onion in butter, stirring occasionally until soft and just changing colour. Sprinkle the flour and stir into the onion & butter, cook for about 30 seconds. Pour in the milk, stirring all the time until smooth and well combined. Bring to a fast simmer, stirring constantly until the sauce thickens. Stir the spinach into the sauce, until it’s just wilted. Remove from the heat.
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- Heat the butter in a large saucepan, add the onion, celery, carrot, ginger and garlic and cook for 3-4 minutes over a medium-low heat until softened and fragrant.
- Add the wine and reduce until nearly evaporated, then sprinkle over the flour and cook for 3-4 minutes.
- Add the hot milk, ½ cup at a time, stirring constantly until smooth and creamy, then simmer for 3-4 minutes.
- Add the fish, prawns and surimi and simmer a further 4-5 minutes until the seafood is cooked. Fold in ¼ cup of the cheese and season to taste. Pour into a serving dish and set aside to cool.
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5/5 (1)Published 2010-11-17Servings 10
- Melt 6 tablespoons butter in a Dutch oven over low heat; add shallots, and sauté 1 minute. Increase heat to high. Add mushrooms and lemon juice, and cook, stirring constantly, until mushrooms are just tender.
- Melt 4 tablespoons butter in Dutch oven over medium heat; add shrimp, and saute 3 to 5 minutes or just until shrimp turn pink. Add to mushroom mixture.
- Bring scallops and half-and-half to a boil in a saucepan over medium-high heat. Reduce heat, and simmer, stirring often, 3 to 5 minutes or until scallops are opaque.
- Melt remaining 6 tablespoons butter in Dutch oven over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually add half-and-half mixture; cook over medium heat, whisking constantly, until mixture is thickened and bubbly.
- Spoon into 10 lightly greased shell-shaped baking dishes or individual serving bowls, and sprinkle evenly with shredded Swiss cheese. Place on 2 (15- x 10-inch) jellyroll pans.
- Broil 5 1/2 inches from heat (with electric oven door partially open) 8 minutes or until Swiss cheese is golden and mixture is bubbly. Serve immediately.
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5/5 (1)Total Time 1 hrCategory DinnerCalories 643 per serving
- In a large pan, cook the pasta for one minute less than the instructions on the pack for al dente, so it’s just a little undercooked, then drain.
- In deep frying or sauté pan, on medium heat, cook the onion in butter, stirring occasionally until soft and just changing colour. Sprinkle the flour and stir into the onion & butter, cook for about 30 seconds. Pour in the milk, stirring all the time until smooth and well combined. Bring to a fast simmer, stirring constantly until the sauce thickens. Stir the spinach into the sauce, until it’s just wilted. Remove from the heat.
- In the pasta cooking pan, fold in the tuna, broccoli florets, sauce, spinach and 1 cup of the grated cheese. Season with plenty of black pepper.
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5/5 (1)Total Time 1 hrCategory SidesCalories 303 per serving
- Melt 2 tablespoons butter in a saucepan over medium heat until it begins to sizzle. Sprinkle the flour over the butter and cook, stirring constantly, until a thick paste forms, about 1 minute. Reduce the heat to low and, whisking constantly, slowly, slowly pour in the milk. Cook, whisking constantly, until the mixture is smooth, lump-free, and has thickened somewhat, which should probably take a few minutes. Add the cheese and stir until it’s completely melted and melded into the sauce. Remove the pan from the heat.
- Melt the remaining butter in a wok or large pot over medium heat. Add the onion and cook for 3 minutes. Add the garlic and continue to cook until the onion has softened, 3 to 5 minutes more. Add the spinach, cover the wok or pot with a lid, and cook, uncovering and stirring often, until the spinach has wilted. (The amount of time this will take depends on the size of your pan, the precise heat of your burner, and whether you’re using delicate baby spinach or sturdy mature spinach.)
- Transfer the sautéed spinach mixture to a colander or strainer lined with paper towels and firmly press to remove any excess liquid, being careful not to lose the onion and garlic with the liquid. Place the spinach mixture in an 8- or 9-inch square baking dish or gratin dish, pour in the reserved cheese sauce, and stir to combine. Sprinkle with the nutmeg and bake for 30 minutes or until the top is golden and bubbling. Serve at once, while still hot.
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