Radio New Zealand - Te Reo Irirangi o Aotearoa

Crayfish Mornay

Chef: Tony Astle as heard on Saturday Morning Saturday 25 February 2006

Tags: crayfish

(Serves 2)

Ingredients

Mornay Sauce:

• 28 gms butter
• 2 tbsp flour
• 1¼ - 2 C (280 - 425 ml) boiling milk
• 80 gms grated cheddar cheese
• ½ tsp salt

• 1 lge boiled crayfish, approx 700 - 800 gms (save the shell)
• 25 gms butter
• 100 ml Rosso Vermouth or medium sherry
• grated cheese
• salt & pepper to taste

Method

Mornay Sauce:

Melt butter in a saucepan then add flour. Cook slowly together for two minutes then remove from heat.

Using a whisk, beat in half the milk. When the base is smooth whisk in the rest of the milk until the sauce coats the back of the spoon.

Place back on heat and continue stirring until it boils then simmer for a minute or two. Add the cheese and salt and pepper to taste.

To cook crayfish, drown in cold water (weigh down with heavy object).

Bring a large pot of water to the boil, adding a lot of salt. Add crayfish to the pot, bring back to the boil and boil for eight minutes. Remove from heat and drop the crayfish into iced water.

Cut the crayfish in half lengthways. Remove meat and yellow “mustard”. Cut into bite-size chunks.

Melt butter in a heavy-bottomed sauté pan over a medium heat then add crayfish and mustard. Cook, tossing for about 30 seconds. Add vermouth and toss again.

Add warm mornay sauce (approx ½ C per ½ crayfish). Mix the sauce with crayfish and bring to simmering point.

Divide mixture between the shells. Top with cheese and bake at 180ºC until cheese is golden brown then serve (you can place crays under grill).