Better Cuisine: Gratin of Flounder with Spinach and Mushrooms - WFSB 3 Connecticut

Better Cuisine: Gratin of Flounder with Spinach and Mushrooms

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Prudence's Gratin of Flounder with Spinach and Mushrooms

Prudence Sloane


Preheat oven to 350 degrees
3 oval gratin dishes or a 9x9 baking dish
3 flounder fillets (4-6 ounces each)
10-ounce box of frozen spinach, defrosted
8-ounce package of sliced baby bella mushrooms
½ tablespoon butter
1/8 teaspoon nutmeg
½ teaspoon kosher salt
Gratin Sauce:|
3 tablespoons butter
3 tablespoons Wondra Flour
1 cup milk (1% is fine)
3 tablespoons grated parmesan cheese
1 tablespoon Dijon mustard
pinch of cayenne pepper (optional)
3 tablespoons breadcrumbs


Over medium high heat, heat a large sauté pan and add ½ tablespoon of the butter. When melted add the mushrooms and sauté for about 5 minutes or until lightly browned. The mushrooms might cry out for more butter but do not add any. They will start to release their liquid and soften.

With your hands squeeze out as much liquid from the spinach as possible. In a mixing bowl combine the squeezed spinach, cooked mushrooms, nutmeg and salt.  Mix well. Divide the spinach mixture evenly in the bottom of the gratin dishes or baking dish. Lay a flounder fillet on top and sprinkle lightly with salt. Divide the sauce evenly (about ½ cup for each gratin dish) and spoon the sauce over the entire top of the gratin dish. Sprinkle with the breadcrumbs and bake on the middle rack for 20-25 minutes or until hot and slightly bubbly. Move the dish to a rack about 4" from the broiler and broil for a couple of minutes or until lightly browned.