Best 7 Flounder Au Gratin Recipes

EASY FLOUNDER AU GRATIN

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.

BAKED SEAFOOD AU GRATIN

Steps:

• In a heavy skillet, saute the onion and the pepper in 1/2 cup of butter. Cook until tender. Mix in 1/2 cup of the flour, and cook over medium heat for 10 minutes, stirring frequently. Stir in crabmeat, remove from heat, and set aside.
• In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops, and flounder, and simmer for 3 minutes. Drain, reserving 1 cup of the cooking liquid, and set the seafood aside.
• In a heavy saucepan, melt the remaining 1/2 cup butter over low heat. Stir in remaining 1/2 cup flour. Cook and stir constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium; cook, stirring constantly, until the mixture is thickened and bubbly. Mix in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Stir in cooked seafood.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Press crabmeat mixture into the bottom of the prepared pan. Spoon the seafood mixture over the crabmeat crust, and sprinkle with the Parmesan cheese.
• Bake in the preheated oven for 30 minutes, or until lightly browned. Serve immediately.

FLUKE AU GRATIN

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.

GRATIN OF FLOUNDER

Steps:

• Place each fillet on a flat surface, one at a time. Cut lengthwise on both sides of the small bone line down the center. Discard the bone line. Sprinkle the fillet halves with salt and pepper. Sprinkle with basil and 1 tablespoon of olive oil. Let stand 1 hour.
• Cut the onions in half crosswise. Place each onion half on a flat surface and cut each crosswise into thin slices. There should be about 9 cups.
• Trim off the ends of the zucchini. Cut each zucchini crosswise into 1/4-inch-thick slices. There should be about 5 cups.
• Cut the tomatoes crosswise into 1/4-inch-thick slices. There should be about 5 cups.
• Heat the 1/4 cup olive oil and the butter in a large heavy skillet and add the onions. Cook, stirring, about 10 minutes and add 6 sprigs of the fresh thyme or 1 teaspoon dried thyme, the garlic, salt and pepper. Cook, stirring and scraping from the bottom, about 5 minutes longer or until the onions take on a deep golden color.
• Select an oval baking dish measuring about 13 by 9 by 2 inches. Spread the onions over the bottom, smoothing over the top. Let cool.
• Meanwhile, preheat the oven to 400 degrees.
• Arrange the fillet halves neatly on top of the onions, edges slightly overlapping.
• Neatly arrange overlapping rows of tomato and zucchini slices over the fish.
• If fresh thyme is used, remove the leaves from the remaining sprigs and sprinkle the top of the vegetables with the leaves. If dried thyme is used, sprinkle what remains over the vegetables. Sprinkle salt and pepper over all. Sprinkle with the remaining 1 tablespoon oil.
• Cover closely and tightly with aluminum foil. Place in the oven and bake 30 minutes. Remove the foil and return to the oven. Bake 30 minutes longer.
• Carefully pour the liquid that accumulates in the dish into a saucepan, trying not to disturb the pattern of the vegetables. Place the saucepan on the stove and cook until the liquid is reduced to about 1/3 cup.
• Meanwhile, preheat the broiler.
• Brush the top of the tomatoes and zucchini with the reduced sauce. Pour over any remaining sauce.
• Place the dish under the broiler and glaze the top about 3 minutes. Sprinkle with parsley and serve.

EASY, EXCELLENT BAKED FLOUNDER

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
• Rinse flounder fillets, pat dry, and place on the baking sheet. Season with salt and pepper. Whisk butter and wine together in a bowl; pour over flounder. Sprinkle each fillet with bread crumbs and then paprika.
• Bake in the preheated oven until flounder flakes easily with a fork, 25 to 30 minutes.

FLOUNDER AU GRATIN

Steps:

• 1. Melt butter in a small saucepan over low heat.
• 2. Add onions and celery; Saute until tender.
• 3. Stir in flour, salt and pepper; Cook 1 minute stirring constantly.
• 4. Gradually add milk; stir well.
• 5. Cook over medium heat until thickened and bubbly, stirring constantly.
• 6. Add shredded swiss cheese; reduce heat and cook until cheese melts, stirring constantly. Set aside.
• 7. Arrange filets in a single layer in a 10 X 6 X 2 inch baking dish coated with cooking spray.
• 8. Pour cheese mixture evenly over filets.
• 9. Cover and bake at 350 for 25 minutes or until filets flake easily when tested with a fork.
• 10. Sprinkle with parsley.

QUICK STEAMED FLOUNDER WITH GINGER-GARLIC MUSTARD GREENS

Steps:

• Heat oils in a very large skillet. Add garlic and ginger and sauté until fragrant and translucent, about 2 minutes. Add mustard greens, soy sauce and 3 tablespoons water, and sauté until greens start to wilt, 2 minutes longer.
• Spread greens out in pan. Season flounder with salt and pepper, and place on top of greens. Cover pan, reduce heat to medium, and let fish steam until just cooked through, about 6 minutes. If pan dries out before fish is cooked through, add a little more water, a teaspoon at a time.
• Uncover pan and transfer fish to serving plates. If greens seem wet, turn heat to high to cook off excess moisture. Serve greens on top of fish, drizzled with a little more sesame oil and soy sauce, if desired.