Fish and Seafood Recipes:

 
salmon garlic prawns oysters mornay
sardines chili prawns fresh rock oysters
lemon dory prawns cakes curry trout
dory fillets prawns & polenta prawn cutlets
     

Oysters Mornay
  1. Remove oysters from the shells.
  2. Place a little Mornay Sauce in the bottom of each shell with an oyster on top.
  3. Coat with the sauce, sprinkle with Parmesan.
  4. Gratinate under the salamander.
  5. Place rock sea-salt on tray, arange oysters and garnish with picked parsley.

Sauce Mornay:

  1. Add 40g grated Parmesan cheese to 4dl hot Bechamel sauce, mix well.
  2. Mix 25g butter in thoroughly away from the heat and add 1dl double cream.
  3. Prepare a sabayon with 2 egg yolks and add to the sauce.
  4. Adjust the seasoning and finish with a little cayenne.