Seafood Salmon Roulade Recipes

FISH ROULADE

Steps:

• 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.

FISH ROLL WITH COMPOUND BUTTER

Steps:

• On your countertop, lay out a sheet of parchment paper at least 15 inches long and top it with a slightly longer 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. Place the scallops on a metal skewer and set at the end of the flounder furthest from you. Season the seafood with the salt and pepper and sprinkle with the herbs.
• Using the plastic wrap, roll 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 half sheet pan to push the roll tight 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 completely encased in the parchment, like a sausage, twisting the ends slightly. Refrigerate for 1 hour.
• Make the compound butter: In a large bowl, use a wooden spoon to mix the butter, parsley flakes, salt, and pepper. 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. Slice into 1/4-inch rounds and remove the parchment.
• Heat your broiler and place the oven rack 6 inches from the heating element. Brush a broiler pan with oil.
• Remove the metal skewer and, using the electric knife, slice the roulade into 3/4- to 1-inch-thick rounds. Place onto the prepared broiler pan, remove the parchment paper, and brush each round with oil. Broil until the rounds reach an internal temperature of 130°F, 6 to 9 minutes.
• Serve with 1 slice of compound butter on each fish roll.