Photography: John Paul Urizar Styling: Vivien Walsh. Photochef: Dixie Elliott.
This one-pot seafood mornay will warm you from the inside out. Served here with rice, mornay is a perfect family dinner for the cooler months. Julie’s seafood mornay uses salmon, as well as prawns and squid. And the sharpness of the Dijon mustard and lemon perfectly compliments the seafood.
For more family favourite recipes from Julie Goodwin, see this collection of Julie’s family dinner ideas.
Ingredients
Method
In a large pot over medium heat, melt the butter and add the onion and fennel. Cook, stirring, until softened. Sprinkle in the flour and stir to coat the vegetables well.
Pour in ½ cup of the milk and stir until it is all incorporated. Add another ½ cup and repeat. Add the last of the milk and cook for 1 minute more or until thickened.
Add the mustard, rind and juice, and stir well to combine. Add the seafood and simmer gently for 5 minutes or until the fish and prawns are cooked through and the squid is tender. Taste and season the sauce with salt and pepper. Stir through the dill leaves.
Serve topped with reserved fennel fronds, with rice and lemon wedges, if desired.
Can I freeze the seafood mornay?
No, this mornay is not suitable to freeze.
What is mornay?
Mornay is a rich, creamy bechamel-style sauce. It is often enriched with cheese, though this recipe makes a lighter mornay sauce without any cheese. It’s a favourite for baked dishes that include cauliflower, cooked pasta, spinach, eggs and fish.
Are you looking for a tuna mornay recipe? Or a mornay pasta bake?
This recipe first appeared in The Australian Women’s Weekly magazine in 2013 and was published online in 2026.
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