Cooking Crayfish Mornay: A Mouthwatering Seafood Recipe
Shane Lowry
Indulge in a delectable seafood treat with this tantalising recipe for Cooking Crayfish Mornay. Discover the perfect blend of flavours and textures that make this dish a true culinary delight.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Easy and Delicious Appetiser Recipes for Any Occasion
Cuisine French
Servings 4 -6 serves
Calories 762 kcal
900 g fresh crayfish tails cooked and peeled 60 g butter 60 g plain all-purpose flour 1 L milk 250 g grated Gruyère cheese 60 g grated Parmesan cheese salt black pepper ¼ tsp nutmeg 1 tbsp chopped fresh parsley
Preheat oven to 175°C (347°F).
In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, until golden brown.
Gradually whisk in milk, then bring to a simmer. Cook for 5 minutes, whisking constantly, until sauce thickens.
Stir in Gruyère cheese, Parmesan cheese, salt, pepper, and nutmeg until cheese is melted and sauce is smooth.
Fold in cooked crayfish tails and parsley.
Transfer mixture to a greased baking dish.
Bake for 15-20 minutes, or until sauce is bubbly and crayfish are heated through.
Serve immediately.
Tips:
For a richer flavour, use a combination of Gruyère and Parmesan cheese.
If you don't have fresh parsley, you can use 1 tsp dried parsley.
For a spicier dish, add a pinch of cayenne pepper.
Serve with a side of steamed vegetables or rice.
Variations:
Add other seafood, such as prawns, shrimp or scallops, to the dish.
Use a different type of cheese, such as cheddar or aged.
Make a vegetarian version of the dish by using tofu or portabello mushrooms instead of crayfish.
Serving Suggestions:
Serve Crayfish Mornay as a main course with a side of salad or vegetables.
For a more casual meal, serve it over pasta or rice.
If you're feeling fancy, serve it as an Appetiser in individual ramekins.
Keyword Appetiser, crayfish mornay