Fluke au Gratin

Recipe from Henri Charpentier

Adapted by Sam Sifton

Published June 19, 2021

  • David Malosh for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Pappas.
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Total Time
30 minutes
Rating
4(1,173)
Comments
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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.” —Sam Sifton

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Ingredients

Yield:4 servings

  • 4 tablespoons unsalted butter, plus more for greasing

  • 1 small shallot, peeled and minced

  • 1 garlic clove, peeled and minced

  • 2 tablespoons minced button mushrooms, plus ½ cup thinly sliced button mushrooms

  • 1 tablespoon minced chives

  • 1 tablespoon minced parsley, plus 1 tablespoon roughly chopped parsley for garnish

  • ¼ cup plus 2 tablespoons white wine

  • 1 tablespoon white wine vinegar

  • 1 teaspoon lemon juice

  • Kosher salt and freshly ground black pepper

  • 1 to 1 ½ pounds fluke, flounder, sole or other mild, white-fleshed fish fillets

  • ⅓ cup dried bread crumbs

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

10 grams carbs; 101 milligrams cholesterol; 303 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 14 grams fat; 1 gram fiber; 482 milligrams sodium; 30 grams protein; 2 grams sugar

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Step 5

    Roast until the top is golden and the fish is opaque and flaky, about 10 to 12 minutes. Garnish with remaining parsley.

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Ratings

4 out of 5
1,173 user ratings
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Comments

Ray Orr

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.

dhwsmith

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

citycatsman

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.

ReneefromBoston

This is a great recipe. I made it with sole and I made it with chicken. I must say that I enjoyed it more with sole. It’s best to double or triple the sauce. Excellent!

ReneefromBoston

Loved it to pieces! Next time will triple ingredients. More topping.

Paige

Delicious! I doubled the mushroom and liquid portion and it turned out perfectly.

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Credits

Adapted from Henri Charpentier, Henri’s, Lynbrook, N.Y.

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