Seafood Mornay - cooking recipe

Ingredients

3 cups bechamel sauce
1/2 cup grated Cheddar cheese
1/2 None lemon, juiced
8 oz boneless firm white fish fillets, cubed
8 oz boneless skinless ocean trout, cubed
8 None large shrimp, peeled and deveined, tails left intact
8 None mussels, flesh only
4 None scallops, trimmed and sliced
4 oz button mushrooms, sliced
4 None green onions, sliced
1 tbsp coarsely chopped dill, plus additional sprigs, to garnish
1/3 cup grated Parmesan cheese
1/3 cup fresh breadcrumbs

Preparation

Preheat the broiler to high. Heat bechamel sauce in a saucepan on medium heat. Stir in cheese and lemon juice. Season to taste.
Add fish, shrimp, mussels, scallops, mushroom and onion. Cook, stirring, for 3-5 mins until fish is cooked. Stir in dill.
Spoon evenly into 4 ovenproof gratin dishes. Combine Parmesan cheese and breadcrumbs and sprinkle evenly over each seafood mornay. Broil for 3-5 mins or until golden. Garnish with additional dill and serve with crusty bread.