Fish Roulade

READY IN: 36mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement