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16/04/2024

Marinara Mornay

Marinara Mornay
Seafood marinara mix in a creamy bechamel is a luscious dish as an entree or main.

Serves:

4-6

Prep Time: 15 minutes

Cooking Time: 30 minutes

Download Recipe PDF

Ingredients

  • 100g butter
  • 1/2 cup panko breadcrumbs
  • sea salt and pepper, to taste
  • 1 onion, finely diced
  • 1/4 cup plain flour
  • 3 cups reduced fat milk
  • 1 tablespoon Dijon mustard
  • 1 zucchini, grated
  • 200g grated vintage cheddar
  • 750g good quality seafood marinara mix
  • 2 tablespoons chopped dill or parsley
  • 3 cups cooked long grain rice
  • dill or parsley leaves, for garnish

Method

  • Melt half the butter in a pot and sauté breadcrumbs until lightly browned, remove and season.
  • Melt remaining butter and sauté onion until softened. Add flour and cook, stirring for 1 minute. Add milk all at once and bring to the boil, whisking until thickened. Stir in mustard, zucchini and half the cheddar and cook, stirring until the cheddar has melted. Mix in seafood and cook for 5 minutes until seafood is just cooked. Stir in dill and season to taste.
  • Spoon rice into an ovenproof dish or individual ramekins, top with marinara mixture, sprinkle with remaining cheddar and toasted crumbs.
  • Bake at 200°C for 10-15 minutes or heat in the microwave, until cheese melts. Serve sprinkled with dill.

Tips

  • Mornays can be assembled into ovenproof freezer-suitable containers and frozen before baking.
  • Substitute marinara mix for cooked roast chicken and vegetables as an alternative.
  • STYLING Use colourful ramekins or soufflé dishes for individual serves.
  • DRINK Chardonnay

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