Fluke Au Gratin Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
• Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
• In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
• Bake 1 1/2 hours in the preheated oven.

Steps:

• Heat the oil in a large, deep pot over medium heat until it reaches 375 degrees F on a candy thermometer. Preheat the oven to 300 degrees F.
• In a medium bowl, combine the flour, seafood seasoning, baking soda and a pinch of salt. Make a well in the center of the flour mixture and gently stir in the beer. Mix with a fork until just combined. Dip the fish fillets in the batter, coating the fish generously.
• Fry the fish: Start by dipping about one-third to one-half of a fillet into the oil and wait for the batter to start puffing before sliding the rest of the fillet in. Fry the battered fillets until golden brown and crispy, turning once, about 5 minutes. Drain on paper towels, blotting excess oil. Arrange the fish on a baking sheet lined with a cooling rack, and hold in the oven until serving.
• Slice the po'boy rolls lengthwise almost three-quarters of the way through and scoop out some of the insides. Schmear the rolls with tartar sauce. Add the fried fish and top with some lettuce, pickles, tomatoes and red onion. Slice the sandwich in half on the bias before serving.
• Combine the mayonnaise, shallots, cornichons, mustard, celery salt, cayenne and malt vinegar in a bowl. Season with salt, if needed. Cover and refrigerate until ready to use.

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.

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.

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.

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.