Salmon Mornay Recipes

Steps:

• Sprinkle salmon with 1/2 teaspoon lemon-pepper. In a large skillet, cook salmon in 2 tablespoons butter for 4-6 minutes on each side or until fish flakes easily with a fork. , Meanwhile, in a small saucepan, melt remaining butter. Stir in the flour, salt, pepper, cayenne and remaining lemon-pepper until blended. Gradually add milk and cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Serve with salmon.

Steps:

• In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
• Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
• The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.

Steps:

• Melt butter, add flour, salt and pepper and cook approximately 1 minute.
• Add milk and stir constantly until it boils and thickens, add other ingredients, other than breadcrumbs and melted butter.
• Pour into casserole dish and top with buttered breadcrumbs (breadcrumbs mixed with melted butter).
• Place in moderate oven 180 deg C (350 deg F) until mornay is heated through and breadcrumbs are golden brown, approximately 25mins.
• Serve with rice.

Steps:

• Melt butter in medium saucepan, add onion and celery.
• Stir constantly over medium heat for about 3 minutes or until onion is soft.
• Add flour, stirring constantly over medium heat for 1 minute or until mixture is bubbly.
• Gradually stir in combined milk and cream- stir constantly over high heat until mixture boils and thickens.
• Remove from heat, add cheese, corn and salmon - stir gently until cheese is melted.
• Spoon mixture into ovenproof dish, sprinkle with combined breadcrumbs and extra cheese.
• Bake in moderate oven for about 15 minutes or until mornay is heated through and bread crumbs have browned. Leaving the lid off for all or part of the time will help them brown better.
• Serve on plain rice.

Steps:

• Cook pasta as per manufacturers directions until tender but firm to the bite adding broccoli and peas and corn in the last 2 minutes.
• Drain and return to pan.
• While pasta is cooking melt butter in a large saucepan over moderate heat and add the flour and cook for a minute or two.
• Add warmed milk and using a balloon whisk, whisk well to remove any lumps, bringing to the boil and then reduce the heat and simmer uncovered for 5 minutes or until sauce thickens stirring all the time.
• Add the cheese and stir till melted and then add salt and pepper to taste and then add the flaked salmon.
• Add the cheese salmon sauce to the pasta, broccoli, peas and corn mix and gently stir to combine.
• Spoon mix into a 2 litre (8 cup) capacity oven proof dish.
• Preheat oven-grill (broiler) to high.
• Combine the breadcrumbs, zest and chives and sprinkle over the pasta.
• Cook under grill (broiler) for 3 to 4 minutes or until goden brown.
• Serve at once.

Steps:

• make up the chicken noodle soup, using only half the water.
• Fry the onion, diced, in the butter til limp.
• Stir in the curry powder, then the flour.
• Add the milk and the salmon and the soup.
• Cook, stirring until slightly thickened.
• Spread half the rice in a greased casserole dish,dot with half the chutney, cover with half the salmon mix.
• Repeat.
• sprinkle over the cheese.
• bake in a moderate over until brown.
• I haven't given baking times, because you can make this in the morning, and reheat in the evening, obviously it would take longer, and the oven temp should be a little lower.