Prep 25 mins
Cook 6 mins
I saw this on Good Eats. Alton Brown is just the BEST! This is really Cool! A Nice Presentation for Christmas Eve!
- 2 thin salmon fillets
- 3 flounder fillets
- 8 sea scallops
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- salt and pepper, for seasoning
- canola oil, for brushing
- 4 ounces butter, at room temperature
- 1 teaspoon dry parsley flakes
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- On your counter top lay out a sheet of parchment paper and top it with a layer of plastic wrap.
- Lay out your fillets of salmon, tails away from you.
- Overlap the fillets of flounder about 1-inch over the tails of the salmon.
- Then place the scallops on a metal skewer and set at the end of the flounder furthest from you.
- Sprinkle the herbs over the fish and season with salt and pepper.
- Using the plastic wrap pull the fish towards you so that the plastic begins to pull the flounder over the scallops.
- Be sure not to roll the plastic into the fish roll.
- Use a sheet pan to push the roll tightly as you pull the plastic toward you.
- The roll should be tight and you should be able to remove the sheet of plastic.
- Then roll the fish in the parchment away from you so it is covered and can be place into the refrigerator.
- Refrigerate for 1 hour.
- For Compound Butter: In a large bowl using a wooden spoon mix all ingredients.
- Place the mixture on a piece of parchment and fold the parchment over itself.
- Pull to form a roll and twist the ends.
- Place in the freezer for 10 minutes to set up.
- Preheat your broiler.
- Remove the metal skewer and slice the roulade into 3/4 to 1-inch rounds.
- Place onto a broiler pan remove paper once on pan and brush each round with canola oil.
- Put under the broiler for 3 to 6 minutes depending on how well done you like your fish.
- Serve with 1 slice of compound butter on each fish roll.