Best 5 Fluke Au Gratin Recipes

SEAFOOD GRATIN

Steps:

• Preheat the oven to 375 degrees F. Place 4 individual gratin dishes on sheet pans. (If recipe is doubled serve it in a 14 by 9 1/4-inch oval gratin dish.)
• Combine the stock, cream, 1/2 cup of the wine, the tomato puree, and saffron in a medium saucepan. Bring to a boil, lower the heat, and add the shrimp. After 3 minutes, use a slotted spoon to remove the shrimp to a bowl. Add the halibut to the stock for 3 minutes, until just cooked through, and remove to the same bowl. Add the cooked lobster to the bowl.
• Continue to cook the sauce until reduced by half, about 12 minutes. Mash 1 tablespoon of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside.
• Melt 3 tablespoons of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened. Add the remaining 3 tablespoons of wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook for 5 to 10 minutes, until tender. Set aside.
• Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 tablespoons of butter and mix it into the crumbs until they're moistened.
• Divide the seafood among the 4 gratin dishes. Strew the vegetables on top of each dish. Pour the sauce equally over the seafood and vegetables and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.

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.

SAUTéED FLUKE WITH GRAPEFRUIT VINAIGRETTE

Steps:

• Preheat the oven to 450 degrees. In a small saucepan, whisk together the olive oil, soy sauce, vinegar, harissa, ginger and garlic. Over a bowl to catch the juices, cut the grapefruit segments free from the membrane. Set the segments aside and squeeze the remaining juice from the membrane into the bowl. Whisk 3 tablespoons grapefruit juice into the olive oil mixture.
• Lightly season the fluke on both sides with salt and pepper. Heat 1 tablespoon canola oil in a large nonstick skillet. When the oil shimmers, add 2 fluke fillets and cook for about 1 minute. Flip and cook for 30 more seconds. Transfer the skillet to the oven and cook for about 2 minutes. Keep the fish warm, and repeat with the remaining canola oil and 2 fillets.
• To serve, warm the vinaigrette over medium-low heat. Just before serving the fish, add the mint, rosemary and grapefruit segments and warm for about 1 minute, or until the segments are heated through. Lay a handful of frisee on each plate, followed by a piece of fish. Top the fish and frisee with grapefruit segments and a few spoonfuls of vinaigrette.

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.

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.