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Categories:Viewed: 33 - Published at: 4 years ago
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
Method
- 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.
