Swiss Lemon Poppy Seed Bagels Tuna and Noodle Bake
View more "Main Dishes" recipes Seafood sauté with vanilla Mornay sauce Recipe

Seafood sauté with vanilla Mornay sauce

Dairy Farmers of Canada
Add to Calendar 09/21/2019 10:00 AM 09/21/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

2 tbsp (30 mL) butter
2 tbsp (30 mL) all-purpose flour
1 1/2 cups (375 mL) hot Milk
1 vanilla pod, split
Salt and freshly ground pepper, to taste
1 cup (250 mL) Canadian Swiss cheese, grated
2 tbsp (30 mL) butter
8 oz (225 g) shrimp, peeled and deveined
8 oz (225 g) trimmed scallops
1/2 cup (125 mL) white wine
1 bag fresh mussels, cleaned - optional
1/4 cup (60 mL) fresh parsley, chopped

Yields: 4 servings

See full recipe: https://www.dairygoodness.ca/recipes/seafood-saute-with-vanilla-mornay-sauce?source=calendar
Seafood sauté with vanilla Mornay sauce true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 20 mins
  • Cooking Time 25 mins
  • Yields 4 servings
  • Course Main Dishes
  • Prep. Time 20 mins
  • Cooking Time 25 mins
  • Yields 4 servings

Did you know?

With over 400 Canadian cheeses to choose from, you can explore a new, delicious flavour every day for the next year and more!

Discover cheese varieties in the Canadian Cheese Repertoire


Ingredients

2 tbsp (30 mL) butter
2 tbsp (30 mL) all-purpose flour
1 1/2 cups (375 mL) hot Milk
1 vanilla pod, split
Salt and freshly ground pepper, to taste
1 cup (250 mL) Canadian Swiss cheese, grated
2 tbsp (30 mL) butter
8 oz (225 g) shrimp, peeled and deveined
8 oz (225 g) trimmed scallops
1/2 cup (125 mL) white wine
1 bag fresh mussels, cleaned - optional
1/4 cup (60 mL) fresh parsley, chopped

Preparation

In a pan, melt butter over a medium heat. Add flour and stir to make a roux paste, cook gently without browning. Gradually whisk in the hot milk. Add the vanilla pod to the milk, bring to the boil and simmer gently until desired consistency is reached. Season and melt the Canadian Grubec cheese in the sauce. Remove the vanilla pod.

Meanwhile, in a frying pan, melt the butter and sauté the shrimp and scallops over a high heat. Season to taste and set aside.

Deglaze pan with white wine, add mussels and cover. Cook for 3 to 4 minutes until mussels open. Remove mussels from pan and reduce cooking liquid by half. Pour reduced cooking liquid into the vanilla Mornay sauce.

Serve seafood over sauce or divide among gratin dishes, pour over sauce and broil under preheated broiler.

Tips

Try this recipe with Canadian Mi-carême.

64 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

With over 400 Canadian cheeses to choose from, you can explore a new, delicious flavour every day for the next year and more!

Discover cheese varieties in the Canadian Cheese Repertoire

Did you know?

With over 400 Canadian cheeses to choose from, you can explore a new, delicious flavour every day for the next year and more!

Discover cheese varieties in the Canadian Cheese Repertoire

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

More recipe ideas

Stay Connected

Discover even more articles, contests, and delicious recipes for your whole family.


Send to Friend

* required field
Psst. Some required fields, er, require your attention...
Close
Loading...