Arriving in the Keppel Islands we find clear water so I send Michael to catch some Crayfish from the Great Barrier Reef which I turn into the best mornay cray pizzas that we’ve ever eaten! We then discover our engines tell tail is a little slow so we dry out and do some much needed boat maintenance on Popao.
SKIP TO YOUR FAVOURITE PART:
00:00 – Intro
1:28 – Arriving in Keppels
1:46 – Going for a Dive
5:31 – Crayfish Pizzas
7:57 – Drying out Popao
Mornay Sauce:
Butter – 3 Tablespoons
Flour – 1/3 Cup
Milk – 3 Cup
Bay leaf x 1
Carrot – Half, whole.
Onion – Quarter, whole.
Whole Peppercorns – 4 Whole
Pinch of Nutmeg
Cloves x 3 whole
1.Simmer Milk for ten minutes with bay leaf, carrot, onion, pepper, nutmeg & cloves.
2.Strain milk and set aside.
3.In a new pan melt butter until bubbling then add flour. Cook for 2 to 3 minutes, stirring frequently until most of the water has cooked out (it will bubble less) this is called the Roux.
4.Slowly add the warm milk while whisking or stirring constantly so that the liquid is incorporated into the Roux without forming lumps. Keep stirring & cooking until the desired consistency.
Great Keppel island fishing rules:
https://www.gbrmpa.gov.au/access-and-use/zoning/recreational-fishing-activities
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