Mornay is a cheese flavoured Béchamel sauce that can be used to dress food or as the base in a more complex recipe. It is often partnered with fish and seafood.
A cheesy tuna mornay with peas and corn for extra flavour. A great quick dinner that has everything in one dish.
Delicious, simple, quick and impressive!
Dad would shoot me if he knew I was giving away his secrets! You'll love this if you love scallops and pepper!!! Really easy and delish on a cold day warms up the blood...hehe. Note: all these ingredient amounts are estimates, you may need to add more cream or onion depending how much you want to make.
Seafood cooked then wrapped in filo pastry with a cheese sauce. These make excellent lunch snacks or a great dinner with salad or vegetables.
One of my favourite dishes that my mother used to make. Simple to make and always a hit amongst friends.
The piquancy of a mornay dish is created by balancing the flavours of Gruyère and Parmesan cheeses with those of the herbs and spices.
This creamy egg dish is comfort food at its finest: sliced cooked eggs are covered with Mornay sauce and grilled until the sauce is golden brown and bubbly. Serve on hot buttered toast as a snack, or with cooked rice and a green salad as a main course.
This is a popular mid week meal as we always seem to have a tin of salmon in the house. It does work with fresh salmon too.
Nothings fancier than serving crayfish in their shells. Crayfish in creamy sauce with Parmesan cheese and topped with bread crumbs.
This is a delicious seafood sauce for serving over rice or pasta. If you can't find lobster it works equally well with crab or prawns.