Take the chunks of celery out when it's done and I'll propose.


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On Mon, 20 Apr 2009 12:52:30 +0800, "phil..c" >
wrote:

>Seafood Mornay
>(serves 5-6)
>Ingredients
>
>200 gm green prawn cutlets (de-veined)
>200 gm scallop flesh
>100 gm squid tube, cut into rings or quartered
>300-400 gm firm fleshed white fish (cod, kingfish, snapper)
>1 litre water
>1 litre milk
>100 gm grated cheese (cheddar, fresh Parmesan, Gruyere, Swiss)
>1 onion, diced finely
>2 cloves garlic, crushed
>1 glass Riesling or Semillon
>pinch se salt & white pepper
>1 tbsp olive oil
>2 sticks celery, finely sliced
>1/3 bunch spring onions, finely sliced
>1 sprig dill
>Method
>
>In a pot bring 1 litre of water to a simmer. Season with a glass of
>white wine, sea salt & half a lemon. Gently poach all the seafood in
>turn. Remove and cool in cold water. Drain. (remember cook until just
>done.) Add milk to seafood stock and thicken as per bechamel recipe.
>
>In a heavy-based frying pan, saute, without colouring, the onions garlic
>and celery in olive oil.
>
>Add cooked drained seafood and then add enough Mornay sauce to cover
>generously. Mix gently through, add seasoning if necessary and half of
>the grated cheese. Mix in the spring onions.
>
>Pour into a casserole dish, sprinkle with remaining cheese and bake in
>the oven until the top is golden brown – approximately 30 minutes.
>Garnish with fresh dill and serve.
>
>Note: If sauce is too thick add a splash of milk or white wine. A good
>slurp of cream will add another creamy texture (you probably have
>gathered by now that this is not a recipe approved by the Heart Foundation).
>Accompaniment
>
>Oven baked rice pilaf is a great partner for all Mornays.
>Seafood Crepes
>
>These are easy to make one you have prepared your seafood Mornay mix.
>
>Make crepes as per basic crepe mix. Gently reheat some seafood mornay
>mix, spoon some mix on half of the crepe, fold top of crepe over and
>place in a glass or ceramic baking dish. Spoon a little more sauce over
>the top. Repeat until you have the required number of crepes, sprinkle
>with cheese and gratinate in oven or under the grill.
>Wines
>
>A good quality fruit-driven wine with some acid is needed to handle the
>rich creaminess of the sauce and to compliment the subtle seafood flavours.
>
>I suggest a riesling, semillon or a young unwooded chardonnay.
>Mornay Sauce
>
>There are several ways to make a Mornay sauce.
>
>Make bechamel as per the following recipe.
>
>Make the fish stock, poach seafood in stock, add milk and then thicken
>the stock into a sauce (this method of preparation takes longer but
>produces a sauce of exquisite flavours).
>
>Poach seafood in some water seasoned with sea salt, half a lemon and a
>glass of white wine. Then add enough milk to give 2 litres of liquid.
>Fish Stock
>(makes 5 litres)
>Ingredients
>
>75 gm butter
>250 gm onion, finely sliced
>1 small bayleaf
>8 peppercorns
>4 parsley sprigs
>juice of 1 lemon
>2 kg fish bones (whiting, dhufish, snapper, etc)
>5 litres cold water
>½ btle dry white wine (riesling/sauvignon blanc)
>2 celery sticks
>Method
>
>Melt butter in saucepan, add onions, celery, bay leaf, peppercorns,
>parsley and lemon juice.
>
>Add washed bones, cover with lid and lightly stew for 5 minutes, until
>without colour. Add water and wine and bring to the boil, skim and then
>turn to simmer for 30 minutes. Strain and cool. Freeze any unused stock.
>Bechamel (white) Sauce
>Ingredients
>
>2 litres milk or a combination of milk and stock
>50 gm onion
>1 clove
>1 small bayleaf
>Method
>
>Bring milk, onion, clove and bayleaf to the boil and allow to infuse for
>5 minutes. Strain and gradually mix milk into the white roux (see
>accompanying recipe) using a wooden spatula, avoiding all lumps.
>
>Simmer gently for 30 minutes, stirring frequently with a wooden or metal
>spatula to prevent sticking. Pass through a fine strainer and cover with
>butter to prevent the formation of a skin.
>White Roux
>(Enough for 2 litres of white sauce)
>Ingredients
>
>100 grams butter
>100 grams plain flour
>Method
>
>Melt butter gently in heavy saucepan. Add flour, mix in well over a low
>heat. Cook gently without colouring for approximately 5 minutes,
>stirring regularly with a wooden spoon. Allow to cool.


--
I love cooking with wine.
Sometimes I even put it in the food.