Fillet Of Flounder Au Gratin Food

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.

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.

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.

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.

FILET OF FLOUNDER AU GRATIN

Steps:

• 1. Dry fish and arrange in shallow baking pan sprinkle with salt, pepper and parsley. 2. Preheat oven to 475°. 3. Melt butter in saucepan pour in lemon juice. Add mushrooms and sauté over low heat 5 to 10 minutes, stirring occasionally. Stir in flour. Add cream and stir until thick. Simmer over very low heat 5 minutes. Add sherry. Taste for seasoning and blend well. Pour sauce over fish. Sprinkle with cheese, bread crumbs and paprika. Bake in lower half of oven for 20 minutes, or until top is browned and fish flakes easily with a fork. Serve immediately.

CRABMEAT AU GRATIN

Steps:

• Preheat oven to 375°F Grease a 12 x 8-inch baking dish.
• Melt butter in a large skillet over medium heat. Add onion and celery; cook until onions are translucent, about 6 minutes, stirring frequently.
• Add flour and stir until well blended. Cook 2 minutes, stirring constantly. Gradually add milk, stirring constantly. Add a ladle of milk mixture to beaten egg yolks; stir well. Pour egg mixture into milk mixture in pan. Add salt, cayenne and black pepper; cook, stirring, until thickened, about 5 minutes.
• Place crabmeat in a medium bowl. Add sauce and mix gently but thoroughly to blend. Spoon into prepared pan. Sprinkle with Cheddar.
• Bake, uncovered, 25 minutes, or until cheese melts and begins to lightly brown.

SOLE FLORENTINE AU GRATIN

Steps:

• Preheat oven to 400°F.
• Rinse fish and pat dry.
• Fold fillets in half and place then in a large, shallow baking pan.
• Mix Madeira and lemon juice and pour over fish.
• Sprinkle lightly with salt and pepper.
• Bake in 400°F oven for about 15- 20 minutes until fish flakes readily with a fork (baking time varies depending upon the thickness of your fillets).
• Remove from oven and drain off all liquid into a measuring cup.
• Add enough water to make 1 cup and set aside.
• Melt butter in a pan over medium heat and stir in flour, chicken granules, and mustard, cook until bubbly.
• Using a whisk, add reserved fish stock, and whipping cream gradually.
• Continue stirring until thickened and bubbly (about 8-10 minutes).
• Stir in 1/2 cup of the 3/4 cup of Swiss cheese; set aside.
• Squeeze moisture out of spinach.
• Arrange spinach on the bottom of a 1 1/2 quart casserole dish and arrange fish on top.
• Sprinkle with remaining Swiss Cheese.
• Preheat oven to 450°F and reheat sauce.
• Spoon sauce over fish and bake 7-8 minutes.
• Serve immediately.
• *Option* May add tiny pieces of cut up shrimp to sauce to have Sole with Shrimp Florentine au Gratin.

QUICK AND EASY GRILLED FLOUNDER FILLETS

Steps:

• Brush each skinned filet on both sides with olive oil.
• Dust BOTH sides with cyanine pepper, smoked paprika and sea salt to taste.
• Place the filets in a fish basket.
• Put the basket on a PRE HEATED, HOT grill.
• Cooking times will depend on the thickness of the fish.
• For a 1/2 inch filet, I use 90 seconds per side, then repeat for a total time of 6 minutes and the edges just turning golden.
• Don't wait till the flesh flakes or it's over cooked and will probably be dry.
• Enjoy with your favorite sides!

FILLET OF FLOUNDER AU GRATIN

Steps:

• Arrange fish in a greased baking dish.
• Melt the butter.
• Stir in flour, onion flakes & basil. Cook until it starts to bubble.
• Add chicken broth. Cook 5-10 minutes more, stirring constantly.
• Add lemon juice + pepper.
• Pour sauce over fish. Sprinkle with bread crumbs.
• Bake at 425 for 20 minutes.