Fluke au Gratin Recipe (2024)

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.

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.

An easy way to dot bread crumb topping with butter is to grate a frozen stick of butter over the topping.

Au gratin is traditionally breadcrumbs AND cheese, and I would definitely add a little Parmesan.

Just tried with boneless skinless chicken breasts. Bread crumbs only as in recipe. Totally delicious. Thanks Sam for rediscovering.

Quick, easy and delectable.As noted by others, adding cheese is definitely doable and even yumsome but takes the dish in a different direction.Capers in my opinion are a necessity, and I would drop the vinegar next go-around.A+

I don't think fish should be topped with Parmesan or any cheese. Bread crumbs topped with butter flakes and a sprinkle of salt and pepper make it au gratin. Sprinkle with chopped parsley when serving.

Delicious, elegant and relatively easy. I doubled the sauce because I've learned that's pretty much a given with NY Times recipes. Always double the sauce.

Sometimes cheese, not always. Do what you like.

Seems like substituting thin fillets of chicken breast would be a delicious dish. Cooking times might be similar too if monitored with a thermometer. Anyone try this yet?

Gratin not always includes cheese. Personally am not a fan of fish and cheese

Next time I make this satisfying dish, I’ll reduce the sauce more thoroughly. If there’s a bit too much liquid in the dish, the crumbs (I used panko) won’t brown properly. I prepared the recipe with haddock, beautifully complemented by a very dry Alsatian Reisling.

Just made this for our Father's Day dinner and it was a hit. The person at my fish store said halibut would be the closest match to fluke and it worked out well. I will make even more of the "sauce" next time--there was barely enough to cover 3 fillets. Also, the crumbs didn't become very "golden", so will try baking higher up in the oven next time.

All I would change are the mushrooms: cremini or oyster if you get get them would really crown the fish.

Add a little olive oil to the bread crumbs to avoid burning.

This recipe is one of my stand-bys and I’ve served it to happy guests. In years of loyal use, I’ve streamlined it. I leave out the vinegar and skip the extra tablespoons of wine after the simmer. The mushrooms on top add nothing, and I often don’t bother with the crumbs. With a meaty fish like amberjack, I like to stir a bit of green olive paste into the sauce. It works beautifully but would overwhelm a milder fish.

Made it with fresh tarragon instead of the chives, parsley, and white vinegar. Delicious!

This is an almost but not quite for me. I knew a sauce like this had to be measured precisely so that flavors balanced, I also made twice the sauce because so many people recommended that and I have to say I think that was the problem. It overpowered the fish which was a lovely $25 worth of halibut.

I made this with tilapia and it was terrific. I used the comment here about freezing the butter and then grating it, with worked very well. I also added parmesan to the bread crumbs, which now seems to have been essential.

I used flounder for this recipe since I couldn't find fluke and it was half the price of halibut. Since my boyfriend and I do not drink alcohol, I always use de-alcoholized wine. I followed one writer's suggestion and used oyster mushrooms instead of the button mushrooms listed in the ingredients. It was great!

For a uniform crispy bread crumb topping, don't dot the dish with butter. Instead, melt the butter and toss with bread crumbs before adding to the dish. They should be just barely moistened. One tablespoon might even be enough butter for the 1/3 C of bread crumbs. I'd use panko and salted butter, or add a pinch of salt if all you have is unsalted butter. (Don't use evoo for this. Remember, you're cooking at 425F.)

I did this entirely in one cast-iron pan and one bowl. Made the sauce in double quantity as recommended by others here, put half of it in the bowl, spread out the rest in the pan, put the fish on top. Added the wine to what was in the bowl and proceeded with the recipe from there.

Is this right? You don't cook or saute the sliced mushrooms at all? You put them in raw?

More sauce and mushrooms won’t hurt

Made this with a large piece of cod and it was delicious (and cooked a bit longer). Used extra garlic since didn’t have shallot or chives on hand, and doubled the lemon juice instead of vinegar. Was great with additional sliced mushrooms spread all around. Thanks to all that butter, no need for cheese in this recipe.

Delicious and easy! Tweaked just a few things: I added a can of mushrooms instead of fresh, worked out fine. Used yellow onion instead of shallot, added dried chives instead of fresh - and the rest I did as directed. Accompaniments included: roasted potatoes and peas.

Second time cooking this. Exceptional. A good bit of prep, but all easy. And pleasing, if you like prepping. Can easily see adapting this to other proteins.

This is a great recipe. I read the comments and doubled the sauce and glad I did.

Not sure where I went wrong, but my sliced mushrooms did not cook properly, and the whole dish became a little dry. Had to add a little extra wine to the baking dish. Next time I will make more of the sautéed mushroom mix, and sauté the sliced mushrooms in advance, too

5 stars! FYI go extra on the minced mushrooms...