Total Time
36mins
Prep 30 mins
Cook 6 mins

This pretty dish is a delightfully tasty treat for fresh fish lovers. The flavors of the roulade, combined with compound butter and served on a parmesan crisp, pleasingly stimulate the taste buds for an exciting dining experience.

Ingredients Nutrition

Directions

  1. Remove skin from salmon filets.
  2. Lay out salmon filets, tails toward you.
  3. Overlap tilapia filets onto tails of salmon filets.
  4. Place 6 bay scallops on each of two skewers.
  5. Lay skewer crosswise on closest end of tilapia filets.
  6. Brush fish with vegetable oil, and season with dry ingredients.
  7. Roll up the tilapia filet, surrounding the scallops.
  8. Roll clear to end of the salmon filets.
  9. When finished rolling you will have a nice roll with the scallops in the center, and salmon on the outside.
  10. Pin the rolaude in place with toothpicks and remove skewer.
  11. Refrigerate for 1 hour.
  12. COOK AND SERVE.
  13. Place the roulade rounds onto a lightly greased broiler pan.
  14. Place pan 6" under broiler for 3-5 minutes.
  15. While the fish is cooking, slice two rounds of seasoned butter.
  16. Place the roulade rounds on a parmesan crisp with a slice of seasoned butter on top.
  17. Serve hot.
  18. FOR SEASONED BUTTER.
  19. Warm butter to room temperature.
  20. Place ingredients in a bowl and mix thoroughly.
  21. Pour out onto a sheet of wax paper.
  22. Roll up the seasoned butter into the wax paper to form a cylinder.
  23. Refrigerate 1 hour.

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