SCALLOP & SEAFOOD MORNAY

SCALLOPS, COD, NATURAL OAK SMOKED HADDOCK, FRESH PRAWNS AND SALMON  IN A MORNAY CHEESE SAUCE

Ooil
1 small onion fine chopped
50g butter
50g plain flour
1 pint of milk
Cod
Haddock
Raw prawns
Salmon
Fresh scallops optional
Parmesan as much as you like
Gruyere cheese
salt & pepper
100ml creme fraiche or double cream

Poach the fish in the milk, adding the prawns last, don't boil, just a very gentle simmer.  Soften the onions in the butter add the flour to make a roux, gently cook out for 5 minutes.  Slowly add a ladle at a time of the poaching milk and work well into a smooth sauce, stop when you have a medium consistency, tick over very gently for 5 minutes, add the cheese to taste and if you feel the mornay is a bit thick just add a little more of the poaching milk to loosen, gently stir in the fish, careful not to break it up.
Serve up in soup bowls or as I did on scallop shells, I like to pop my shells under the grill for a few minutes to brown off and crisp up the cheese sauce for a lovely texture.