Seafood And Spinach Mornay - cooking recipe

Ingredients

olive oil
1 onion, diced
3 garlic cloves, crushed
1/2 cup dry white wine
3 teaspoons cornflour
1 1/2 cups milk
1 1/2 teaspoons fish stock granules
1 cup gruyere cheese, grated, firmly packed
2 tablespoons dill, chopped
1 cup cream
100 g salad prawns
100 g medium prawns
650 g white fish fillets, chopped into cubes
150 g scallops, quartered
40 g butter
2 cups panko breadcrumbs, flakes (Japanese breadcrumbs)
2 tablespoons parsley, finely chopped
3 tablespoons gruyere, extra

Preparation

Heat a small amount of olive oil in a pan, add onion and garlic, cook until onion softens, add wine, stir until hot.
Mix some water with the cornflour, add some of the cornflour to the onion, garlic mix, just enough to thicken slightly, add milk, fish stock, cheese and dill, cook stirring until cheese melts, add remaining cornflour mix and stir until mixture thickens. (don't worry if it seems real thick as you still have to add the cream).
Add fish, prawns, scallops and spinach, cook stirring gently until spinach wilts about 3 minutes, add cream stir to combine.Remove from heat.
In a fry pan melt butter, add panko flakes and parsley, stir to combine.
Pour fish mixture into an oven proof dish, top with panko mix and sprinkle extra cheese over the top. Bake in a moderate oven (180c) for about 20 Min's or until golden brown.
To Serve: Place in serving bowls and garnish with dill if desired.