Easy seafood mornay

Nici uses crème fraîche to save making a roux for this seafood mornay, and the result is rich and creamy, making for a great way to send the taste buds soaring at the beginning of a feast.
Easy seafood mornay
8 - 10



1.In a large pan, bring the wine and seasoning to a simmer. Add in the seafood, cover and continue to simmer until the seafood is just cooked through. Don’t disturb it too much as it will break up and become messy.
2.Using a slotted spoon, divide the seafood amongst some small, well-buttered oven-proof dishes.
3.Add the crème fraîche and lemon zest to the pan, whisking it into the cooking liquor, and heat through. Add in some cream or milk to loosen a little if need be. Spoon this over the seafood.
4.Mix the breadcrumbs, Parmesan and salt together, and sprinkle over each dish.
5.Bubble under a hot grill, then garnish with dill and serve immediately.

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