Seafood Mornay

• 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

1. Preheat the broiler to high. Heat bechamel sauce in a saucepan on medium heat. Stir in cheese and lemon juice. Season to taste.
2. Add fish, shrimp, mussels, scallops, mushroom and onion. Cook, stirring, for 3-5 mins until fish is cooked. Stir in dill.
3. 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.

bechamel sauce, cheddar cheese, lemon, firm white fish, trout, shrimp, mussels, button mushrooms, green onions, dill, parmesan cheese, fresh breadcrumbs

Taken from recipes-plus.com/api/v2.0/recipes/32712 (may not work)