Seafood And Spinach Mornay Recipe

Name: Seafood And Spinach Mornay
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil; 1 onion, diced; 3 garlic cloves, crushed; 1/2 cup dry white wine; 3 teaspoons cornflour; 1 1/2 cups milk; 1 1/2 teaspoons fish stock granules; 1 cup gruyere cheese, grated, firmly packed; 2 tablespoons dill, chopped; 1 cup cream; 100 g salad prawns; 100 g medium prawns; 650 g white fish fillets, chopped into cubes; 150 g scallops, quartered; 40 g butter; 2 cups panko breadcrumbs, flakes (Japanese breadcrumbs); 2 tablespoons parsley, finely chopped; 3 tablespoons gruyere, extra

Servings: persons

olive oil
1 onion, diced
3 garlic cloves, crushed
1/2 cup dry white wine
3 teaspoons cornflour
1 1/2 cups milk
1 1/2 teaspoons fish stock granules
1 cup gruyere cheese, grated, firmly packed
2 tablespoons dill, chopped
1 cup cream
100 g salad prawns
100 g medium prawns
650 g white fish fillets, chopped into cubes
150 g scallops, quartered
40 g butter
2 cups panko breadcrumbs, flakes (Japanese breadcrumbs)
2 tablespoons parsley, finely chopped
3 tablespoons gruyere, extra

1
Heat a small amount of olive oil in a pan, add onion and garlic, cook until onion softens, add wine, stir until hot.
2
Mix some water with the cornflour, add some of the cornflour to the onion, garlic mix, just enough to thicken slightly, add milk, fish stock, cheese and dill, cook stirring until cheese melts, add remaining cornflour mix and stir until mixture thickens. (don't worry if it seems real thick as you still have to add the cream).
3
Add fish, prawns, scallops and spinach, cook stirring gently until spinach wilts about 3 minutes, add cream stir to combine.Remove from heat.
4
In a fry pan melt butter, add panko flakes and parsley, stir to combine.
5
Pour fish mixture into an oven proof dish, top with panko mix and sprinkle extra cheese over the top. Bake in a moderate oven (180c) for about 20 Min's or until golden brown.
6
To Serve: Place in serving bowls and garnish with dill if desired.

763

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: olive oil, 1 onion, diced, 3 garlic cloves, crushed, 1/2 cup dry white wine, and more.

Yes, Seafood And Spinach Mornay falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seafood And Spinach Mornay

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions