Fish Roll With Compound Butter by Alton Brown

Recipe by Rita1652
READY IN: 31mins
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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