I was recently flipping through a hundred-year-old issue of American Cookery magazine, and noticed a photo of Fillets of Flounder with Spaghetti and Mushroom Sauce. There aren’t many photos of dishes in old cookbooks and magazines, so I always assume that the dishes photographed were ones the publisher considered especially nice. The photo was black and white (and much less enticing that modern food photos), but it looked good. So, the next time I went to the supermarket, I bought some flounder, and made the dish.
This recipe is a winner. Spaghetti is dressed with a creamed mushroom sauce. Fillets of flounder with tangy broiled Parmesan cheese are then placed on top. This dish was a delight that tasted surprisingly modern.
Here’s the original recipe:
When I made this recipe, I purchased a one-pound package of frozen flounder fillets which contained three fillets. I thawed the fish before using in the recipe.
I used milk instead of heavy cream when moistening the Parmesan cheese. For the “rich milk” called for in the mushroom sauce recipe, I used half and half. Milk would also work, though the sauce would be a little less rich.
I used parsley instead of water cress as a garnish.
There are three components to this dish: spaghetti, mushroom sauce, and flounder with a Parmesan cheese topping. The most difficult part of this recipe is getting all of the parts cooked at the same time (and if some are finished before others, keeping those components hot). I made the mushroom sauce, and then turned the heat off. I reheated it for a minute or so when I was ready to assemble the dish.
Here’s the recipe updated for modern cooks:
Fillets of Flounder with Spaghetti and Mushroom Sauce
1/2 pound mushrooms, chopped (1 6.5-ounce can of mushrooms, chopped, can be substituted for the fresh mushrooms.)
3 tablespoons butter
2 tablespoons flour
1 cup half and half (Milk can be substituted for the half and half.)
8 ounces spaghetti
1 pound flounder fillets (3 – 5 fillets)
2 tablespoons butter
salt and pepper
1/2 cup grated Parmesan cheese
1 tablespoon milk
parsley (optional garnish)
Step 1. Make the mushroom sauce by melting the butter in a skillet using medium heat. Place the chopped mushrooms in the skillet and sauté until tender (3 – 5 minutes). Stir in the flour, then gradually add the half and half while stirring constantly. Continue stirring and cooking until the mixture comes to a boil. Turn off the heat.
Step 2. Make the spaghetti following package instructions. (While the water comes to a boil and while the spaghetti cooks, move on to the next steps and cook the flounder fillets.)
Step 3. In the meantime, put the Parmesan cheese and milk in a small bowl. Stir to combine. Set aside.
Step 4. Melt the butter in a large skillet. Put the flounder fillets in the skillet and sauté for 2-3 minutes. Flip the fillets and cook the other side until internal temperature reaches 145° F. (Do not overcook.)
Step 5. Line a baking sheet that can be put under the broiler with aluminum foil. Gently use a large spatula to transfer the cooked flounder to the baking sheet. Sprinkle with salt and pepper. Spread the Parmesan and milk mixture on the flounder and put under the broiler until lightly browned.
Step 6. Reheat the mushroom sauce, while stirring constantly.
Step 7. Assemble dish by putting the cooked spaghetti on a platter or flat dish. (I used a 7 1/2″ X 12″ baking dish.) Spoon the mushroom sauce on top of the spaghetti. Using a large spatula, gently put the flounder fillets that are topped with Parmesan cheese on top of the spaghetti and mushrooms. If desired, garnish with parsley sprigs.
That’s an interesting recipe and I don’t think I’ve ever seen that combination. On the subject of keeping food warm, I have had a warming tray installed in my last two houses. We use it all the time.