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
CREPES WITH SEAFOOD FILLING AND LOBSTER SAUCE
Provided by Food Network
Time 2h
Yield 6 servings
Number Of Ingredients 30
Steps:
- Make the crepes: In a bowl place the flour, whisk in the milk and water, a little at a time. Mix in the eggs, the salt and butter and continue to whisk until smooth. Let stand, covered, 30 minutes. Heat a crepe pan over moderate heat until very hot, brush with melted butter. Add 1/4 cup of batter to center of pan. Tilt pan in all directions, pouring out excess batter into bowl. Cook 30 seconds, or until golden brown. Turn and cook 20 to 30 seconds more. Invert crepe onto plate. Continue to make crepes in the same manner.
- Make the filling: In a skillet, set over moderate heat, melt the butter and cook the shallots until softened. Add the shellfish and cook for 2 minutes. Add the wine and Madeira, simmer, covered, 1 minute. Uncover, increase heat to high and reduce until all the liquid has been evaporated. Season with salt and pepper. Stir in chives.
- Make the white sauce: In a saucepan set over moderately low heat, melt the butter, add the flour and cook, whisking, for 2 minutes. Add the hot milk and salt and pepper to taste, whisking. Bring the liquid to a boil, whisking, and simmer 1 minute. In a small bowl combine the egg yolk and cream. Remove the pan from the heat and whisk in the yolk mixture. Return to heat and cook, stirring, until very thick. Season with nutmeg, salt and pepper. Fold in shellfish and cheese.
- Make the lobster sauce: In a saucepan set over moderately low heat melt the butter, add the flour and cook, whisking, for 2 minutes. Add the hot lobster stock and salt and pepper to taste, whisking. Bring the liquid to a boil, whisking, and simmer until slightly thickened. Add heavy cream and 3 tablespoons of the lobster butter and simmer, whisking occasionally, for one hour. Whisk in remaining lobster butter.
- To assemble the crepes: Arrange crepe, browned-side down, on counter. Place 1/2 cup filling in center. Fold 2 sides of crepe over mixture so that they meet in the center. Fold top and bottom sides of crepe over so that they meet in the center. Turn crepe over and transfer to a buttered flameproof baking dish. Prepare remaining crepes in the same manner. Cover the crepes with some of the lobster sauce and sprinkle with grated Swiss cheese. Put under a preheated broiler 1 to 2 minutes, or until cheese is melted.
- Remove meat from the lobster, and reserve. Add shells to the hot lobster stock or fish broth, and simmer for 1 hour. Remove shells, and chop into small pieces. Add shells to food processor work bowl (or blender) and add butter. Pulse 5 to 6 times. Return mixture to saucepan and melt butter again. Strain carefully and reserve lobster butter.
HERBED SEAFOOD CREPES WITH MORNAY SAUCE
The herbed crepes can be doubled and extras frozen. Double all the ingredient, but use only 3 eggs. Use any combination of herbs that you like. We used chives and thyme.
Provided by LMillerRN
Categories European
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- To Make Crepes:.
- In a mixing bowl, whisk together flour and salt.
- Add eggs and milk and whisk until smooth. Stir in butter and herbs.
- Batter should be consistency of thin cream. Let stand 30 minutes, then stir before using. Make crepes in a hot crepe pan or light nonstick pan filmed with butter, if needed. Stack crepes on waxed paper and let stand until ready to use, up to 2 hours, or wrap and freeze. Thaw at room temperature until they can be separated without tearing.
- To Make Sauce:.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook briefly. Whisk in milk and stir until smooth and starting to thicken.
- In a small bowl, whisk egg yolk with cream. Spoon a little of the hot sauce into the egg yolk and combine, then stir yolk mixture back into the sauce.
- Season to taste with nutmeg, salt and pepper, then stir in 2 T each Parmesan and Gruyere. Stir in cooked seafood and cook briefly until heated.
- To Assemble:.
- Place one crepe on a heat-proof dinner plate and spoon seafood and sauce down the middle. Roll crepe and reapeat. Spoon a little extra sauce over the crepes and sprinkle with remaining cheeses.
- Repeat.
- Place plates under hot broiler until edges of crepes are starting to brown.
- Serve hot.
Nutrition Facts : Calories 445.4, Fat 24.4, SaturatedFat 14.1, Cholesterol 384.4, Sodium 579, Carbohydrate 19.9, Fiber 0.5, Sugar 0.3, Protein 35.1
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