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Seafood Mornay

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Serves: 4

Ingredients:

  • 25g Western Star Butter
  • 1 carrot, peeled and chopped
  • 1 leek, thinly sliced
  • 1 zucchini, chopped
  • 500g good quality marinara mix
  • 1/2 cup white wine
  • 25g Western Star Butter, extra
  • 1/4 cup plain flour
  • 1 1/2 cups milk
  • 1 cup grated Bega tasty cheese
  • 2 tablespoons chopped parsley
  • grated rind of 1 lemon
  • 2 teaspoons seeded mustard 
  • 50g Western Star Butter, extra, melted
  • 2 cloves garlic, crushed
  • 150g ciabatta bread, broken into small chunks

Method:

  1. Melt butter and sauté carrot for 5 minutes. Add leek and zucchini and sauté a further 5 minutes until vegetables are tender. Add seafood only and sauté for 5-10 minutes or until just cooked. Remove seafood only from pan with tongs and set aside.
  2. Deglaze pan with wine, add remaining butter and stir until melted, stir in flour and cook for 1-2 minutes. Gradually add milk stirring continuously and bring to the boil. Simmer for 2-3 minutes, stirring continuously. Stir in cheese, parsley, rind and mustard. Return seafood to pan and stir to combine. Transfer to a 2 litre ovenproof casserole dish.
  3. Combine extra butter and garlic and pour over breadcrumbs. Sprinkle breadcrumbs evenly over mornay and bake at 180°C for 10 minutes or until golden. Serve immediately.

Cooking Time: Prep: 20 minutes, Cooking Time: 35 minutes