200g green prawn cutlets (de-veined)
200g scallop flesh
100g squid tube, cut into rings or quartered
300-400g firm fleshed white fish (cod, kingfish, snapper)
1 litre water
1 litre milk
100g grated cheese (cheddar, fresh Parmesan, Gruyere, Swiss)
1 onion, diced finely
2 cloves garlic, crushed
1 glass Riesling or Semillon
pinch sea salt and white pepper
1 tbsp olive oil
2 sticks celery, finely sliced
1/3 bunch spring onions, finely sliced
1 sprig dill
1. In a pot bring 1 litre of water to a simmer. Season with a glass of white wine, sea salt and half a lemon. Gently poach all the seafood in turn. Remove and cool in cold water. Drain. (remember cook until just done.) Add milk to seafood stock and thicken as per bechamel recipe.
2. In a heavy-based frying pan, saute, without colouring, the onions garlic and celery in olive oil.
3. Add cooked drained seafood and then add enough mornay sauce to cover generously. Mix gently through, add seasoning if necessary and half of the grated cheese. Mix in the spring onions.
4. Pour into a casserole dish, sprinkle with remaining cheese and bake in the oven until the top is golden brown approximately 30 minutes. Garnish with fresh dill and serve.
Note: If sauce is too thick add a splash of milk or white wine. A good slurp of cream will add another creamy texture.