Best 3 Fluke Au Gratin Recipes
Fluke au gratin is a classic French dish that is both elegant and delicious. The delicate flavor of the fluke is complemented by the rich, creamy sauce and the crispy, golden brown crust. This dish is perfect for a special occasion or a romantic dinner. It can be served as an appetizer or a main course, and it is sure to impress your guests.
Let's cook with our recipes!
EASY FLOUNDER AU GRATIN
Don't know where I got this recipe. Found it in my fish recipes on a handwritten card. I haven't tried this yet.
Provided by Oolala
Categories High Protein
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine crumbs and cheese.
- Mix the mayonnaise with the worcestershire sauce and coat the flounder on both sides with the mayo mixture.
- Now coat the fish in the crumb mixture and arrange in a single layer in a shallow baking pan.
- Bake at 375 degrees for 20-25 minutes or until golden.
FLUKE AU GRATIN
This is a very old recipe, taken from the kitchen of Henri's in Lynbrook, N.Y., opened by an extravagant French restaurateur named Henri Charpentier in 1910. It asks for flounder, known on Long Island as fluke, but you could make it with cod or haddock or halibut, with freshwater trout or catfish, with any mild-flavored fish. It's an elegant and really quite simple preparation, the fish fillets baked on top of and beneath a butter sauce cooked with chopped shallots, garlic, chives, parsley and minced mushrooms, brightened with lemon juice and white wine, and with bread crumbs, sliced mushrooms and dots of butter strewn across the top. You can make the sauce in the morning, if you like, and assemble the dish for the oven just before dinner, making it a breeze for weeknight entertaining. But it's no stretch to do it all, as Charpentier might have said, "à la minute."
Provided by Sam Sifton
Categories dinner, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. In a medium skillet, melt 2 tablespoons of the butter over medium-high heat. When it foams, add the shallot, garlic, minced mushrooms, chives and parsley; stir to combine. Sauté until the garlic starts to toast and turn golden, about 2 to 3 minutes.
- Stir in 1/4 cup of the wine, the vinegar and lemon juice. Let cook until the liquid is reduced by half, stirring frequently, about 2 to 3 minutes. Season to taste with salt and pepper.
- Butter a casserole or baking dish large enough to accommodate the fillets of fish in one even layer, and spoon half the sautéed mushroom mixture into it. Arrange the fillets on top, season them with salt and pepper, and cover with the sliced mushrooms.
- Stir the remaining 2 tablespoons of wine into the sautéed mushroom mixture, and drizzle it evenly over the sliced mushrooms. Sprinkle the bread crumbs over the top of the dish. Cut the remaining 2 tablespoons butter into small pieces, and dot over the top.
- Roast until the top is golden and the fish is opaque and flaky, about 10 to 12 minutes. Garnish with remaining parsley.
FILLET OF FLOUNDER AU GRATIN
From "The American Woman's Cookbook", 1938-1977. The book I got this from is so old it has recipes for squirrel! But this fish recipe is completely delicious, and easy too. I serve this with pasta in butter/garlic sauce and boiled greenbeans.
Provided by rya1842
Categories Very Low Carbs
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Arrange fish in a greased baking dish.
- Melt the butter.
- Stir in flour, onion flakes & basil. Cook until it starts to bubble.
- Add chicken broth. Cook 5-10 minutes more, stirring constantly.
- Add lemon juice + pepper.
- Pour sauce over fish. Sprinkle with bread crumbs.
- Bake at 425 for 20 minutes.
Nutrition Facts : Calories 232.2, Fat 8.2, SaturatedFat 4.2, Cholesterol 96.9, Sodium 369.7, Carbohydrate 3.9, Fiber 0.2, Sugar 0.5, Protein 33.8
Tips:
- Choose the freshest fluke fillets you can find. Look for fillets that are firm and have a mild, briny smell. Avoid fillets that are slimy or have a strong odor.
- Cook the fluke until it is just opaque in the center. Overcooked fluke will be tough and dry.
- Use a variety of vegetables in your gratin. This will add flavor and color to the dish. Some good options include broccoli, cauliflower, zucchini, and mushrooms.
- Use a flavorful cheese. Gruyère, Parmesan, and cheddar are all good choices. You can also use a combination of cheeses.
- Grate the cheese fresh. This will help it melt evenly and smoothly.
- Season the gratin to taste. Salt, pepper, and garlic powder are all good options.
- Bake the gratin until it is golden brown and bubbly. This usually takes about 20 minutes.
- Let the gratin cool for a few minutes before serving. This will help it set and make it easier to slice.
Conclusion:
Fluke au gratin is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With its flaky fish, creamy sauce, and crispy cheese topping, it is sure to please everyone at the table. So next time you're looking for a delicious and impressive seafood dish, give fluke au gratin a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love