Best Fish Gratin With Button Mushrooms Recipes

FISH GRATIN WITH BUTTON MUSHROOMS

Steps:

• Clean button mushrooms and slice. Mince the shallot. Braise both in butter for approximately 5 minutes. Deglaze with white wine, cook and reduce liquid slightly.
• Butter a gratin dish. Mix half of the mushrooms with herbs and distribute on the bottom of the dish.
• Add salt and pepper to the filets and place on top the mushrooms. Cover with the remaining mushrooms and bake in the 350°F oven for approximately 20 minutes.
• Stir egg yolk into the cream. Remove the juice that formed while baking the fish and add it to the egg-cream mixture. Season with pepper and salt and pour over the fish filets. Sprinkle cheese over the dish and add a few flakes of butter.
• Bake another 10 minutes at 350°F heat. Don't let a brown crust form, if necessary cover with aluminum foil.
• Serve with freshly peeled boiled potatoes, grainy rice or fine noodles.

CREAMY COD AND POTATO GRATIN

Steps:

• Place potatoes in a large pot of well-salted water and bring to a boil over high heat. Reduce heat and simmer gently until tender, about 20 minutes.
• While potatoes simmer, trim, bone, and cut the cod fillets across into 2-inch pieces.
• Drain potatoes well and return to the pot. Add a pinch of cayenne, salt, and 4 tablespoons butter. Mash until smooth.
• Preheat the oven to 450 degrees F (230 degrees C). Grease 2 individual-sized casserole or baking dishes with 1 tablespoon butter. Place both dishes on a baking sheet.
• Transfer about 2/3 cup of the mashed potatoes into each of the prepared dishes. Smooth out evenly and make a shallow depression with a spoon down the middle. Set aside.
• Heat remaining 2 tablespoons butter in a deep 10-inch skillet over medium-high heat. Cook the shallots in the hot butter with a pinch of salt until they just start to turn golden, 3 to 4 minutes. Add cream, lemon zest, and a pinch of cayenne, and bring to a simmer. Add cod and wait for the sauce to come back to a simmer. Cook for 1 minute, while basting with the sauce; turn and cook for 1 minute more.
• Pour in lemon juice and turn off the heat; stir for about 30 seconds.
• Divide the pieces of cod over the potato. Add enough sauce to just cover the fish and return the pan to the stove.
• Bring sauce to a boil over medium-high heat and cook until the sauce reduces and thickens, 1 to 2 minutes. Turn off the heat and stir in tarragon.
• Spoon the thickened sauce over the cod. Add a light dusting of Parmigiano-Reggiano cheese.
• Bake in the center of the preheated oven until cod is cooked through and the sauce is browned and bubbling, 10 to 15 minutes. Let rest for 5 minutes before serving.

BAKED SEAFOOD AU GRATIN

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.

BAKED FISH AU GRATIN

Steps:

• Heat oven to 400 degrees.
• Place half fish in greased baking dish. Cover with 4 slices cheese.
• Top with another layer of fish and cheese. Sprinkle with thyme and parsley.
• Saute onions in oil over medium heat.
• Remove onions from heat and add flour, salt and pepper. Return to heat and add milk. Stir over medium heat until thick. Pour over fish. Bake 20-30.

SEAFOOD AU GRATIN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly butter 8 small baking dishes.
• In a large skillet, heat olive oil over medium high heat. Saute shrimp and scallops until firm, about 5 minutes.
• In a medium saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add chicken broth and raise heat to high. Stir until thickened. Mix in shallots, mushrooms and wine. Cook for 5 to 10 minutes.
• Arrange shrimp, scallops and crab in the bottom of prepared dishes. Pour sauce over seafood and cover with cheese.
• Bake in preheated oven until golden, about 12 t o15 minutes. Sprinkle with parsley and serve.

FARRO AND MUSHROOM GRATIN

Steps:

• Heat oven to 425 degrees. Bring a medium pot of well-salted water to a boil over high heat.
• Add farro to the pot, and cook according to package directions until tender (which should be about 20 to 30 minutes). Drain well in a colander. While still warm (and leaving the farro in the colander, if you like), drizzle the grains with enough olive oil to coat lightly, tossing well to prevent from sticking. Set aside.
• While farro is cooking, prepare the mushrooms: In a large ovenproof skillet, heat 3 tablespoons of the oil over medium-high until hot but not smoking. Add enough of the mushrooms to cover the skillet in one layer without crowding and half the thyme. Cook, undisturbed, until bottoms of the mushrooms are golden brown, 3 to 5 minutes. Stir and let brown on the other side, 2 to 3 minutes more. Use a slotted spoon to transfer mushrooms and thyme to a plate, and season with salt and pepper. Add another 2 tablespoons oil to the pan and repeat with another layer of mushrooms and thyme, adding them to the plate when done. Repeat with any more mushrooms if necessary.
• Add remaining 1 tablespoon oil to skillet and stir in shallots and a large pinch of salt and pepper. Sauté until tender and golden brown, 4 to 6 minutes.
• Remove skillet from heat and return mushrooms to the pan (discarding the thyme sprigs). Stir in farro, mascarpone and 3/4 cup parsley. Taste and add more salt and pepper, if needed. Spread mixture evenly in the skillet and sprinkle Gruyère on top. Bake until the farro is hot and Gruyère is melted, 10 to 15 minutes. Turn on broiler and broil for 1 to 2 minutes until Gruyère starts to bubble and develop brown spots.
• Sprinkle with remaining parsley and serve with lemon wedges for squeezing on top, if you'd like.

ELEGANT CREAMY FISH AU GRATIN

Steps:

• 1. Pre-heat oven to 375 degrees.
• 2. Bring broth to a boil in a small sauce pan. Blend flour into 1 tablespoon butter and stir into broth. Cook, stirring, until thickened. Reduce heat, stir in salt, parsley flakes, pepper, thyme and cream.
• 3. Place fish in a well-buttered baking dish. Pour sauce over fish. Bake at 375 degrees for 15 minutes.
• 4. If using mushrooms, spread on top of fish. Mix together cheese, bread crumbs, melted butter, and lemon juice (if desired). Sprinkle over fish in pan. Bake about 15 minutes longer, or until fish flakes easily. Top with chopped fresh parsley.
• 5. *Variation: Top fish with 1/2 cup chopped tomato before covering with sauce.