Snapper and Cray Seafood Mornay

Ingredients.

2 small onions
3 sticks celery
1 carrot
5 cloves garlic
1 t ginger paste
1/3 cup flour
1 cup white wine
3 cups milk...hot
100grm butter
1 t Old English hot mustard
1 pinch curry powder
2 cups grated tasty cheese.
1 pot of mashed spuds
1/2 cup fish stock
450grm crayfish meat
250grm snapper fillet

Finely dice all the vege and add to a large pan with the butter and heat threw.
Add the wine and reduce.
Attachment 126345

Sprinkle the flour in and mix in.

Attachment 126346

Add the hot milk and mustard and curry powder fish stock and season generously with salt and pepper and mix in well.

Attachment 126347

Add in the snapper fillets diced into bite sized bits first then the cray bits.

Attachment 126348

then finally add in the cheese.

Attachment 126349

Fold in and taste for seasoning and add if required.
Put in a oven dish to cool then cover with the mashed spud.
Into a pre heated oven at 180-200c near the top to brown the spuds. 10-15min.

Attachment 126350
Attachment 126351
Attachment 126352

Serve and enjoy.

Attachment 126353

A few scollys and oysters would go well in there too but I didnt have any.

Also the fish stock is optional if you have none.

A good effort,both in the recipe making and presenting it to us. I take it that the remainder of the Sav/Blanc bottle was an ingredient for motivation of the Chef.

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Originally Posted by Kiwi Sapper

A good effort,both in the recipe making and presenting it to us. I take it that the remainder of the Sav/Blanc bottle was an ingredient for motivation of the Chef.

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Na I cant drink that shit, Heineken for the Cook (wont call myself a Chef)

Quote:

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Originally Posted by Kiwi Sapper

A good effort,both in the recipe making and presenting it to us. I take it that the remainder of the Sav/Blanc bottle was an ingredient for motivation of the Chef.

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1 cup of white wine

Quote:

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Originally Posted by Gibo

1 cup of white wine

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Not enough? Then add some more. Better than water, which the original recipe probably listed. ANY recipe I encounter which asks for water, generally gets wine instead.

Quote:

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Originally Posted by veitnamcam

Na I cant drink that shit, Heineken for the Cook (wont call myself a Chef)

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Agreed on both counts VC. Wine is for.....
Attachment 126358

Quote:

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Originally Posted by Rushy

Agreed on both counts VC. Wine is for.....
Attachment 126358

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Or cooking.

Sent from my S60 using Tapatalk

dunno, a glass or 2 of shiraz is good with a steak. got to get my vitamin c somehow since i dont eat fruit

Your such a BITCH!! Hope you get Gout!!:O_O:

Quote:

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Originally Posted by veitnamcam

Ingredients.

2 small onions
3 sticks celery
1 carrot
5 cloves garlic
1 t ginger paste
1/3 cup flour
1 cup white wine
3 cups milk...hot
100grm butter
1 t Old English hot mustard
1 pinch curry powder
2 cups grated tasty cheese.
1 pot of mashed spuds
1/2 cup fish stock
450grm crayfish meat
250grm snapper fillet

Finely dice all the vege and add to a large pan with the butter and heat threw.
Add the wine and reduce.
Attachment 126345

Sprinkle the flour in and mix in.

Attachment 126346

Add the hot milk and mustard and curry powder fish stock and season generously with salt and pepper and mix in well.

Attachment 126347

Add in the snapper fillets diced into bite sized bits first then the cray bits.

Attachment 126348

then finally add in the cheese.

Attachment 126349

Fold in and taste for seasoning and add if required.
Put in a oven dish to cool then cover with the mashed spud.
Into a pre heated oven at 180-200c near the top to brown the spuds. 10-15min.

Attachment 126350
Attachment 126351
Attachment 126352

Serve and enjoy.

Attachment 126353

A few scollys and oysters would go well in there too but I didnt have any.

Also the fish stock is optional if you have none.

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Damn. So HUNGRY now.

Ruined by celery Satins vegetable otherwise looks and sounds perfect. Although knowing your tastes, I'm suprised by the meager amount of curry and no chilli at all

Quote:

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Originally Posted by Marty Henry

Ruined by celery Satins vegetable otherwise looks and sounds perfect. Although knowing your tastes, I'm suprised by the meager amount of curry and no chilli at all

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Had plenty of flavor so didnt really need any heat tho a bit of chilli never goes astray....its just something else for the wife to complain about tho:ORLY:

Attachment 126367

Quote:

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Originally Posted by Maca49

Your such a BITCH!! Hope you get Gout!!:O_O:

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its the vege that will do that :P

Quote:

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Originally Posted by 7mmwsm

Sorry VC but I'm not a mornay fan.
Mornay to me smacks of "shit this might have been in the fridge a bit long. Got a bit of a tang to it. Better grind it up with a pile of spices and stuff to disguise the flavour.

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Thats all good, bit like the curry pie then eh;)

Nothing in this one to disguise the flavor tho and I even had leftover for breakfast.
More a case of doing something different with it as it had already been tea, and the next days lunch. No tang to it at all.