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.
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Jangeer Khan
[email protected]The sauce was a little bland, but the fish was cooked perfectly.
Henco Smit
[email protected]This dish was a little too cheesy for my taste, but it was still very good.
Yasith Randika Max
[email protected]I'm not a big fan of fish, but this dish was amazing. I will definitely be making it again.
Sanchit Humagain
[email protected]Delicious!
Horish Das
[email protected]This dish was easy to make and turned out great. I will definitely be making it again.
Kemi Sola
[email protected]The fluke was a little dry, but the sauce was delicious. I would recommend cooking the fish for a shorter amount of time next time.
Faysal Mahamud
[email protected]This dish was a little too rich for my taste, but it was still very good. The fluke was cooked perfectly and the sauce was very flavorful. I would recommend using a lighter cheese next time.
Olosunde Abdulsamad
[email protected]Fluke au gratin is now one of my favorite fish dishes. The fish is flaky and moist, and the sauce is creamy and cheesy. It's a perfect dish for a special occasion.
Ajwad Ganief
[email protected]This was a delicious and elegant dish. The fluke was cooked perfectly and the sauce was rich and flavorful. I served it with a side of roasted asparagus and it was a perfect meal.
tg_ NayeeM_YT
[email protected]I've never cooked fluke before, but this recipe was easy to follow and the results were amazing. The fish was cooked perfectly and the sauce was so creamy and cheesy. I will definitely be making this dish again.
Zayan Malik
[email protected]This dish was easy to make and turned out great. The fluke was flaky and moist, and the sauce was rich and cheesy. I served it with roasted vegetables and it was a delicious meal.
Rashid Salim
[email protected]Fluke au gratin was a hit with my family! The fish was cooked perfectly and the sauce was creamy and flavorful. I will definitely be making this dish again.