Crayfish Mornay - Real Recipes from Mums (2024)

FAQs

What's the difference between Mornay and Thermidor? ›

Lobster thermidor vs mornay

Lobster thermidor is lobster meat that is cooked separately, mixed with a rich wine sauce, and placed back into its shell, while lobster mornay has a lighter, cheesier béchamel sauce.

To boil: Keep the cray in salted boiling water for about 10-12 minutes or until their shells turn a bright orange colour. Put in cold water immediately afterwards to arrest the cooking process. To grill: Cut the cray in half lengthwise, baste with a delicate marinade and grill flesh-side up until flesh turns opaque.

Mornay sauce is made from béchamel, one of the mother sauces in classic French cooking. You can use many different semi-firm cheeses for this, including cheddar, though Swiss or Gruyère is most traditional.

A Mornay sauce is a béchamel sauce with shredded or grated cheese added. Some variations use different combinations of Gruyère, Emmental cheese, white cheddar or even Parmesan cheese. A Mornay sauce made with cheddar is commonly used to make macaroni and cheese.

Your Crayfish are done when the outer shell is bright red and when the meat is white, not opaque. DO NOT over cook your Crayfish. Carefully remove your Crayfish from the pot with tongs. Be careful, they are very hot.

Some may wash the material off if the crawfish meat is to be frozen. Using salt to "purge" crawfish prior to cooking is not necessary. True purging requires holding crawfish for at least 24 hours in a special water flow-though purge system.

We recommend that you rinse your crawfish with plain water before cooking. Rinse them until draining water is clear. Fill the large pot half full with fresh water, place on outdoor propane cooker, and start the fire. Place the lid on the pot and bring water to a boil.

Crayfish contains omega-3 acids which help greatly in developing the functions of the brain and provide more energy to the brain. Constant intake of crayfish can help to prevent the chance of Alzheimer's disease. Crayfish is good seafood for growing children because it will help in developing their brains.

Eating crayfish helps you to have healthy eyes, supplement nutrients for the nervous system. , liver, hair and skin. In addition, the rich source of phosphorus, magnesium and zinc in crayfish meat helps to strengthen bones, strengthen muscles and support nerve activity.

What can I mix with crayfish? ›

Any fish that can survive the same parameters, and doesn't sleep on the gravel at night. Usually crayfish are scavengers and opportunist. Whatever they grab they can eat. I had crayfish that eat almost any kind of fish and clarkii eating only dead or injured fish.

Bring salted water to the boil in a pot, then add your crayfish. Cook fish for 5-8 minutes depending on size, until the shell is bright orange if you want it well cooked. Remove from the water and plunge into an ice slurry or ice cold water to stop the cooking process.

Storing crayfish at home

Put the crayfish into a large bowl and cover with wet paper towels. Store in the refrigerator for up to 24 hours and use as quickly as possible. If you cook the crayfish but don't eat them straightaway, they can be kept in the fridge for 48 hours.

noun. lobster ther·​mi·​dor -ˈthər-mə-ˌdȯr. : cooked lobster meat in a rich wine sauce stuffed into a lobster shell and browned.

Bechamel is a traditional white sauce made with a white roux, and milk. In older societies it was flavored with nutmeg. Most people are familiar with a variation of Bechamel called a Mornay sauce. It is a Bechamel sauce with a cheese, usually Greyere, white cheddar, or even Parmesan added to it.

The flavors of the lobster are powerful and clear in this dish, but it is accented by the creaminess of the sauce and the dryness of the white wine.