We have a thing with mornay recipes, where my husband and I make them together, or swap who plays the role of chef. The ingredients constantly change depending on what we have around the place, but Ben was certain that this particular version was one of the best ever - thanks to the tasty addition of native herbs, I'm sure!
2 onions, diced
2 stalks celery, finely sliced
1/2 broccoli head, finely chopped
2 tbsp plain flour
2 cups milk
1 x 300gm tin creamed corn
1 x 415gm tin pink salmon
1/2 cup frozen peas
1 cup grated cheese
2 teaspoons Mountain Pepper Flakes
1 teaspoon Sea Parsley
Sea salt & cracked pepper, to serve
Saute the vegetables in the butter, adding more if necessary, until soft.
Add the flour to the vegetable / butter mix, stirring to absorb the butter. Slowly add milk, stirring the whole time so as to avoid creating lumps in the sauce. Bring to the boil, and then reduce to a simmer.
One at a time, add the corn, peas and salmon to the sauce. Stir the cheese in until it melts and blends in, add the herbs and let the sauce simmer until it thickens. Season to taste, and serve over rice.