Cooking Crayfish Mornay: A Mouthwatering Seafood Recipe
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.
Discover the perfect blend of flavours and textures that make this dish a true culinary delight.
Equipment
- Large Saucepan
- Whisk
- Spatula or wooden spoon
- Baking dish
Ingredients
- 900 g of cooked crayfish tails
- 60 g of butter
- 60 g of plain flour (all-purpose)
- 1 litre of milk
- 250 g of grated gruyère cheese
- 60 g of grated parmesan cheese
- salt
- black pepper
- ¼ tsp of nutmeg
- 1 Tbsp of chopped fresh parsley
Instructions
- Preheat oven to 175°C (347°F).
- In a large saucepan, melt 60 g of butter over medium heat. Whisk in 60 g of plain flour and cook for 1 minute, until golden brown.
- Gradually whisk in the 1 litre of milk, then bring to a simmer. Cook for 5 minutes, whisking constantly, until sauce thickens.
- Stir in 250 g of grated gruyère cheese, 60 g of grated parmesan cheese, salt, black pepper, and ¼ tsp of nutmeg until cheese is melted and sauce is smooth.
- Fold in the 900 g of cooked crayfish tails and 1 Tbsp of chopped fresh 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.
Notes
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.