Fish Roulade

"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."
 
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photo by Larry E Vaughn photo by Larry E Vaughn
photo by Larry E Vaughn
Ready In:
36mins
Ingredients:
13
Serves:
4
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ingredients

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directions

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

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RECIPE SUBMITTED BY

10 years Bed & Breakfast owner-operator; Certified Food Safety Manager, professional Career Counselor; Alton Brown fan.
 
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