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.

By Nici Wickes
  • 30 mins preparation
  • Serves 8 - 10
  • Print


  • 1/3 cup dry white wine
  • 1/2 tsp sea salt + ¼ tsp white pepper
  • 400 g gurnard or other firm white fish, chopped into bite-sized pieces
  • 12-24 scallops, enough for 2-3 per person
  • 8-12 prawns, raw and peeled
  • 250 g crème fraîche
  • zest from 1 lemon
  • 3/4 cup fresh breadcrumbs
  • 1/2 cup grated Parmesan
  • 1/2 tsp sea salt
  • small bunch of fresh dill fronds


  • 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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