Crossing the Gulf of Carpentaria from Seisai, QLD, to Gove, NT, was a 58-hour sail. We had some great weather and good sailing for most of it. Since it was another milestone (i.e. entering another state, Northern Territory), we decided to celebrate with a delicious meal. Crayfish Mornay.
This is what we did…
Dwayne cut the crayfish in half, from head to tail. I removed the meat, washed the shells, and roughly chopped the crayfish flesh.
To make the mornay, I heated milk, a thick slice of onion, a bay leaf and some peppercorns in a pot. I simmered it for a couple of minutes. I then removed the pan from the heat, covered it and let it sit for 15 minutes so the flavour would infuse.
I heated a little oil (I didn’t have butter) in a saucepan and added some plain flour. I cooked this for a minute or two, stirring constantly, then removed it from heat.
I added the white wine and mixed it until I had a smooth consistency. Then I added the infused milk gradually while mixing. I cooked it over low heat for a few minutes until the sauce thickened. Stirred in a bit of salt and pepper, cream and some cheese. I mixed this until the cheese melted and then added the crayfish meat.
I then spooned the lobster mixture into the shells, sprinkled with cheese and baked it in the oven for 15 minutes.
It was delicious served with basmati rice and steamed broccoli.
Like this recipe? Please share or pin using the image below… thank you!
4 Comments
Leave your reply.