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Seafood Mornay with Souffle topping
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Ingredients
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(Serves 4)
100g butter
80g flour
750ml milk
1 large onion, peeled and quartered
150ml cream
250g grated cheddar
1 tbsp ground nutmeg
250ml dry white wine
300g scallops, blanched
300g Austrimi Seafood Highlighter®
300g asparagus, chopped into 2cm pieces and blanched
4 egg whites
salt
dill tips
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Method
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Melt butter and stir in flour to form a roux. Allow to cool. Place onion in milk and bring to boil. Allow to infuse then strain milk. Add warm milk to roux and stir until smooth. Add cream cheese, wine and nutmeg and cook 3-4 minutes. Reserve 1/3 of roux. To remaining 2/3 add scallops, highlighter® and asparagus. Simmer gently and spoon into ten oven proof scallop shells or dishes. Beat egg whites and salt until stiff but not dry. Fold into remaining roux and add dill. Spoon souffle on top of roux mixture. Bake for 10-15 minutes at 200 degrees celsius. Serve immediately.
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