Best 5 Gratin Of Flounder Recipes
**Savory Flounder with a Golden Crust: A Culinary Symphony of Simple Ingredients**
Prepare to embark on a culinary journey with our enticing gratin of flounder recipes, a symphony of flavors where delicate fish meets a crispy, cheesy crust. Indulge in a medley of textures, from the flaky fish to the creamy sauce and the golden-brown topping. Our collection offers a diverse range of recipes, each adding a unique twist to this classic dish. Whether you prefer a classic gratin with a rich bechamel sauce or a lighter version with a tangy lemon-herb sauce, we've got you covered. Discover the perfect gratin of flounder recipe that suits your taste and create a memorable meal that will leave your taste buds dancing with joy.
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.
BAKED SEAFOOD AU GRATIN
This was my Mom's favorite seafood recipe, she is now 88, I am 60 and this is my all time favorite seafood recipe also. I have had guests, who, when invited to dinner, specifically request this to be served.
Provided by HYBRID101
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 1h20m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 565.8 calories, Carbohydrate 20.4 g, Cholesterol 233.3 mg, Fat 34.2 g, Fiber 0.9 g, Protein 42.8 g, SaturatedFat 20.6 g, Sodium 858.9 mg, Sugar 5.5 g
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.
QUICK STEAMED FLOUNDER WITH GINGER-GARLIC MUSTARD GREENS
This recipe, inspired by a Chinatown dinner, puts the bold tastes of sesame oil, ginger and soy sauce front and center. Here, a steamed piece of flounder sits on a bed of mustard greens, limp, tender and infused with garlic. The greens take the place of choy sum, a relative of bok cho, and give the dish a slightly mustardy flavor. It's a quick, healthy weeknight dinner packed with flavor. Try it tonight.
Provided by Melissa Clark
Categories dinner, quick, main course
Time 15m
Yield 2 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 14 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 3 grams, Sodium 1017 milligrams, Sugar 1 gram, TransFat 0 grams
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.
Tips:
- Mise en Place: Before starting, ensure all ingredients are measured, prepped, and ready to use.
- Fresh Fish: Choose fresh flounder fillets for the best flavor and texture.
- Seasoning: Don't be afraid to adjust the seasonings to your preference. Add more herbs, spices, or citrus zest for a customized flavor profile.
- Don't Overcook the Flounder: Flounder cooks quickly, so be careful not to overcook it. Aim for a gentle simmer until the fish flakes easily with a fork.
- Crispy Topping: To achieve a crispy, golden-brown topping, use a combination of bread crumbs and grated Parmesan cheese.
- Baking Time: Keep an eye on the gratin during baking. The cooking time may vary depending on the thickness of the fish fillets and the heat of your oven.
Conclusion:
The gratin of flounder is a delectable dish that combines the delicate flavor of flounder with a crispy, flavorful topping. It's a quick and easy meal that is perfect for a weeknight dinner or a special occasion. Serve it with a side of steamed vegetables or a fresh salad for a complete and satisfying meal.
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