This recipe first appeared in Food magazine issue 56.
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Ingredients
Method
1.Preheat the oven to 190ºC. Heat the butter in a large saucepan and sauté the onion, garlic, ginger and celery seeds for 2-3 minutes until soft and fragrant. Stir in the flour and cook for 2 minutes, or until the mixture has a sandy texture.
2.Add the champagne or sparkling wine and simmer until the liquid has nearly evaporated.
3.Gradually stir in the hot stock and simmer for 2-3 minutes, or until the sauce is smooth and creamy.
4.Add the cream and reduce the heat to low. Fold in the snapper and scallops and cook gently until the flesh of the fish is white and the scallops are opaque. Check the seasoning and adjust to taste.
5.Spoon the seafood mornay into an ovenproof serving dish and sprinkle with the breadcrumbs and parmesan. Bake in the preheated oven for 10-15 minutes until golden and bubbling. Serve immediately.
Note
- Serves 8-10.
