Seafood Mornay Recipe Jamie Oliver

CLASSIC MORNAY SAUCE

Classic Mornay Sauce image

Provided by Food Network

Time 12m

Yield about 2 cups of sauce

Number Of Ingredients 8

Ingredients

2 1/2 tablespoons butter
3 tablespoons all-purpose flour
2 cups warmed milk
1/4 teaspoon salt
1/8 teaspoon white pepper
pinch freshly grated nutmeg (optional)
2 ounces grated cheese, such as Gruyere
Steamed vegetables, such as broccoli, cauliflower or baby carrots, for accompaniment

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.

CRAB-MEAT MORNAY

Crab-meat Mornay image

Provided by Julia Reed

Categories appetizer

Time 15m

Yield 10 to 12 servings

Number Of Ingredients 11

Ingredients

8 tablespoons (1 stick) butter, softened
1 bunch scallions, chopped, with some green included
2 tablespoons flour
2 cups heavy cream
8 ounces (2 cups) grated Gruyère or Swiss cheese
1 tablespoon dry sherry
1/4 teaspoon cayenne pepper
1/4 teaspoon salt, or more to taste
1 pound jumbo lump crab meat
1/2 cup chopped fresh parsley
Toast points or tart shells (Siljans is a good, crispy brand)

Steps:

Melt the butter in a heavy saucepan over medium-high heat..Add the scallions and sauté about 3 minutes,until soft.
Whisk in the flour. Add the cream and whisk until smooth. Stir in the cheese and blend until smooth. Add the sherry and cayenne and 1/4 teaspoon salt (or to taste) and gently fold in the crab meat and parsley.
Serve in a chafing dish accompanied by toast points,or fill small tart shells and pass them on trays.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 28 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 17 grams, Sodium 280 milligrams, Sugar 2 grams, TransFat 0 grams

SEAFOOD MORNAY - GOOD CREPE FILLER

Seafood Mornay - Good Crepe Filler image

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

Ingredients

1 white fish fillet (cut into cubes)
250 g uncooked peeled prawns
8 scallops
1 bunch shallot (chopped)
oil
butter
2 cups milk
4 -5 tablespoons flour
1/4 cup white wine
1 1/2 cups cheddar cheese, shredded
salt & pepper

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

CRAB MORNAY

Crab Mornay image

This comes from my sister and is just wonderful and easy to put together. I usually make it in the crockpot to keep it warm for family gatherings.

Provided by Nimz_

Categories Crab

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 lb crabmeat
1/2 cup butter
2 tablespoons flour
1/2 cup fresh parsley
1 bunch green onion (chopped)
1 pint half-and-half
1/2 lb grated swiss cheese
kosher salt
cayenne pepper (to garnish)

Steps:

Melt butter in large skillet.
Add onions and saute.
Add parsley and flour, stir to desolve flour.
Add cream and cheese.
Fold in crab meat.
Add salt to taste and garnish with cayenne pepper.
Serve warm in bread bowls with melba toast.

Nutrition Facts : Calories 465.3, Fat 35.7, SaturatedFat 22.3, Cholesterol 137, Sodium 852.3, Carbohydrate 9.3, Fiber 0.8, Sugar 1.1, Protein 27.3

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