Fluke au Gratin
Published June 20, 2021
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- 4tablespoons unsalted butter, plus more for greasing
- 1small shallot, peeled and minced
- 1garlic clove, peeled and minced
- 2tablespoons minced button mushrooms, plus ½ cup thinly sliced button mushrooms
- 1tablespoon minced chives
- 1tablespoon minced parsley, plus 1 tablespoon roughly chopped parsley for garnish
- ¼cup plus 2 tablespoons white wine
- 1tablespoon white wine vinegar
- 1teaspoon lemon juice
- Kosher salt and freshly ground black pepper
- 1 to 1½pounds fluke, flounder, sole or other mild, white-fleshed fish fillets
- ⅓cup dried bread crumbs
Nutritional analysis per serving (4 servings)
303 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 30 grams protein; 482 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Stir in ¼ 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.
- Step 3
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.
- Step 4
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.
- Step 5
Roast until the top is golden and the fish is opaque and flaky, about 10 to 12 minutes. Garnish with remaining parsley.
Private Notes
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Comments
Having just purchased one lb. of very fresh filet of sole, I had to try this. The result may have been a work of art. However I did triple the amount of shallots, garlic, minced mushrooms, (green onions), and parsley. I doubled the amount of wine (used dry sherry) and vinegar. The use of minced mushrooms clued me in that this be something special on the order of a Beef Wellington. I cook every day. One of the best dishes I’ve made in years.
An easy way to dot bread crumb topping with butter is to grate a frozen stick of butter over the topping.
Au gratin can be grated cheese, or breadcrumbs, or both. It's properly used in this recipe. I love the simplicity and purity of the ingredients. It's a wonderful entree. If anyone wants to add some grated cheese, nothing wrong with that...go ahead, but most French cooks would not.
Really good- made full amount of stuff but way less breadcrumbs on top, and two pieces of fish that were 5-7oz each. Served over wild rice..
I love this recipe. We live in fluke country and this celebrates this local fish. Five stars.
This is delicious! I used halibut because it’s easier to find out here on the Upper Left Coast. Subbed olive oil for butter because we have to limit dairy and used garlic bread crumbs from leftover garlic bread. And I second doubling the sauce. This is now in my kitchen journal because I don’t want to forget about it.