Seafood Mornay

Seafood Mornay is a decadent dish featuring scallops, shrimp, and salmon that are poached in white wine to enhance their delicate flavors.

 

Once cooked, they’re generously covered in a luxurious cheese sauce made with a blend of creamy béchamel and melted cheeses, often Gruyère, Swiss and Parmesan, creating a rich and indulgent experience. Baked until golden and bubbly, this comforting Seafood Mornay is perfect for special occasions or an elegant dinner.

Poaching seafood is a gentle cooking method that helps to retain moisture and flavor.

How to poach seafood…

Ingredients

1. Seafood: Common choices include fish (like salmon, cod, or halibut), shellfish (shrimp, scallops, or mussels), and other seafood.
2. Liquid: Water, broth, wine, or a combination of these.
3. Aromatics: Herbs (like dill, parsley, thyme), spices (like peppercorns), aromatics (like garlic, onion, or celery), and citrus (like lemon or lime).

Equipment

• A wide, shallow pan or skillet.
• A lid for the pan (optional).

Instructions

Prepare the Poaching Liquid

In a pan, combine your chosen liquid (water, stock, or wine) with aromatic ingredients. For example, you might use white wine, water, dill, some peppercorns, and a slice of lemon.

Use enough liquid to fully cover the seafood.

Heat the Poaching Liquid

Place the pan over medium heat. Heat the liquid until it is just about to simmer, but do not allow it to boil. The temperature should be around 160 to 180 degrees F .

Prepare the Seafood

While the liquid is heating, prepare your seafood. Ensure it is cleaned and scaled if necessary. Pat it dry with a paper towel.

Poach the Seafood

Carefully place the seafood into the poaching liquid. For more even cooking, make sure the pieces are not crowded.

Cover the pan with a lid, if you have one, and poach the seafood. Cooking times will vary based on the type and thickness of the seafood:

• Fish fillets: Usually takes 10 to 15 minutes.
• Shrimp: Typically takes 3 to 5 minutes.
• Scallops: Generally takes 5 to 7 minutes.
• Mussels: Takes about 5 to 10 minutes until they open.

Check for Doneness

Seafood should be opaque and easily flake with a fork when done. For shrimp, they should turn pink and firm up.

 

Remove and Serve

Once cooked, carefully remove the seafood from the poaching liquid using a slotted spoon. Let it rest for a minute before serving.

You can serve poached seafood with a drizzle of olive oil, a squeeze of lemon, or a sauce of your choice.

Tips

• Flavor the Liquid: Adapt the poaching liquid and aromatics based on the type of seafood you are cooking for the best flavor.
• Temperature Control: Always keep the poaching liquid just below a simmer to avoid toughening the seafood.
• Chill for Salads: If using poached seafood in salads, cool the seafood completely and store in the refrigerator until ready to serve.

 

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