Seafood and Spinach Mornay

Seafood and Spinach Mornay

500g fish fillets
125g scallops
45g butter
3 tablespoons flour
3/4 cup milk
1/4 cup dry white wine
1/2 cup cream
60g cheddar cheese
salt, pepper
4 shallots
60g butter, extra

Spinach Rice:
1 cup long grain rice
5 spinach leaves
1 onion
1 clove garlic
30g butter

Crumb Topping:
30g butter
1 1/2 cups breadcrumbs
2 tablespoon chopped parsley

Melt butter in pan, add flour, cook stirring for 1 min. Gradually add milk and wine, stir until sauce boils and thickens. Add cream and grated cheese, stir over heat until cheeses melts; season with salt and pepper.

Shell prawns and clean scallops and remove any bones from fish (if any). Cut fish into cubes and finely chop shallots. Melt extra butter in pan add fish, scallops and shallots, cook 2 min add prawns and sauce, mix well.

Spinach Rice: Cook rice in large pan of boiling salted water for 12 min, drain, cool. Remove stalks from spinach; roughly shred spinach. Place spinach in pan with about 1/4 cup hot water, cook covered 3 min. Drain well, squeeze out excess water with hands. Heat butter in pan, sauté finely chopped onion and crushed garlic, stir in spinach and rice.

Crumb Topping: Melt butter in pan, stir in breadcrumbs and parsley.

To Assemble: Spread Spinach rice into shallow ovenproof dish, pour seafood mixture over rice, sprinkle Crumb topping, bake uncovered in moderate (180c) oven 20min or until golden brown.

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