Fish Roll with Compound Butter

Name: Fish Roll with Compound Butter
Prep time: 25 min
Total time: 100 min
Yield: 8
Cuisine: American
Ingredients: 2 pieces Salmon (2 thin salmon fillets, about 11 inches long); 3 pieces Flounder Fillet (3 flounder fillets, about 8 inches long); 8 pieces Sea Scallop (8 sea scallops); 1 ¼ tsp Kosher Salt (1 teaspoon kosher salt + 1/4 teaspoon koher salt); ¾ tsp Black Pepper (1/2 teaspoon freshly ground black pepper + 1/4 teaspoon freshly ground black pepper); 1 tbsp Dill (1 tablespoon chopped fresh dill); 1 tbsp Parsley (1 tablespoon chopped fresh parsley); 1 tbsp Vegetable Oil (1 to 2 tablespoons vegetable oil, for brushing — up to 2); 8 tbsp Unsalted Butter (8 tablespoons (1 stick) butter, at room temperature); 1 tsp Dried Parsley (1 teaspoon dry parsley flakes)

A rolled roulade of salmon, flounder, and scallops, seasoned with herbs, rolled in parchment, refrigerated, sliced, and broiled. Served with rounds of a simple herb compound butter.

100 minAmerican

Servings8

Add to grocery list

Plan it in the app to put it on your week.

Pescatarian
Halal

Steps

1On 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.
2Lay 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.
3Using 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.
4Make 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.
5Heat your broiler and place the oven rack 6 inches from the heating element. Brush a broiler pan with oil.
6Remove 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.
7Serve with 1 slice of compound butter on each fish roll.