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.

"phil..c" > wrote in news:gsgv2e$g01$4
@news.motzarella.org:

> Seafood Mornay


http://www.fish.wa.gov.au/wf/recipes/Mornay.php?0000


If you're going to Copy and Paste something, at least have the one brain cell
needed, and the common decency, to attribute it to the owner.

Otherwise one would think that you are trying to pretend it's one of your own
recipes....... when they are clearly not.

Back in the stalker/troll killfile you go, cleaver.

--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

PeterL cowering from behind
some old racks of empty wine bottles
and generic brand frozen veggies with which to
later photograph and attempt to pass off as fine cuisine wrote:

> Otherwise one would think that you are trying to pretend it's one of your own
> recipes....... when they are clearly not.

Oh I see the dildo has returned .
And again projecting .-if you had read the earlier posts you would have
seen that a NUMBER of recipes were being looked FOR
Also look at who published that particular recipe IDIOT!!
what a spectacular foot shot AGAIN


>
> Back in the stalker/troll killfile you go,

Looks like your purported trip away has not cured your
habit of spectacular lies and foot shots

Example . If one is said to be already in your infamous kill file
How is it your the first to respond ?
Second lie you have publicly stated you only read my posts if some
one NOT in your overflowing kill file responds.

Were you lying then or lying now ?

What a ****ing useless oxygen thief you are Lucas

Now go away your spoiling my lunch time

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


``````````````

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.

sf > wrote in
:

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



You may want to reconsider, unless your standards are rock bottom.

Here's a pic of 'phil "the dill" stalker/troll cleaver'

http://www.perenjori.wa.gov.au/blooms/index.php?
option=com_content&task=view&id=18&Itemid=37


http://tinyurl.com/5no8v8


Bottom of the page, where it belongs.

It lives in a council supplied flat/unit, supposedly with it's daughter,
most likely it's a local schlapper glad to get off the streets for a bit.


Which is quite funny actually, because it used to boast on ozdebate that
it was a "mutil-millionaire property owner".


Oh, and the recipe was stolen off of a Western Australian fish website.

http://www.fish.wa.gov.au/wf/recipes/Mornay.php?0000


It's *highly* unlikely that cleaver would even know how to boil water, let
alone cook a mornay.

*Although*, it is a card carrying member of the 'Qantas cabin crew
club'..... and *everyone* knows that they are all as camp as a row of
tents at a Boy Scouts picinic.

http://www.youtube.com/watch?v=5gcG5...eature=related



cleaver is more than likely to marry Boatright, or moron morrow.....
unless *you're* *** Barbara.


--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html