- Melt butter and sauté carrot for 5 minutes. Add leek and zucchini and sauté a further 5 minutes until vegetables are tender. Add seafood only and sauté for 5-10 minutes or until just cooked. Remove seafood only from pan with tongs and set aside.
- Deglaze pan with wine, add remaining butter and stir until melted, stir in flour and cook for 1-2 minutes. Gradually add milk stirring continuously and bring to the boil. Simmer for 2-3 minutes, stirring continuously. Stir in cheese, parsley, rind and mustard. Return seafood to pan and stir to combine. Transfer to a 2 litre ovenproof casserole dish.
- Combine extra butter and garlic and pour over breadcrumbs. Sprinkle breadcrumbs evenly over mornay and bake at 180°C for 10 minutes or until golden. Serve immediately.
IN THIS RECIPE
Original Salted Butter
Western Star is Australia’s favourite butter. It’s a classic, pure creamery butter with a rich satisfying, five-star taste. Winner of Champion Butter at the 2019 Australian Grand Dairy Awards, this product sets the benchmark by which all other butters are judged. Expertly crafted from only two natural ingredients, cream and salt.
More Mains recipes
Reheating Hollandaise or Béarnaise sauce?
Never microwave! These are fragile emulsions and will split. Reheat by gently whisking over a double boiler on low heat. If the emulsion begins to split, try whisking in a spoonful of warm water, never add more butter.