Fish Roll With Compound Butter By Alton Brown

Total Time: 31 mins Preparation Time: 25 mins Cook Time: 6 mins

Ingredients

• Servings: 9
• 2 thin salmon fillets
• 3 flounder fillets
• 8 sea scallops
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh parsley
• salt and pepper, for seasoning
• canola oil, for brushing
• 4 ounces butter, at room temperature
• 1 teaspoon dry parsley flakes
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

Recipe

• 1 on your counter top lay out a sheet of parchment paper and top it with a layer of plastic wrap.
• 2 lay out your fillets of salmon, tails away from you.
• 3 overlap the fillets of flounder about 1-inch over the tails of the salmon.
• 4 then place the scallops on a metal skewer and set at the end of the flounder furthest from you.
• 5 sprinkle the herbs over the fish and season with salt and pepper.
• 6 using the plastic wrap pull the fish towards you so that the plastic begins to pull the flounder over the scallops.
• 7 be sure not to roll the plastic into the fish roll.
• 8 use a sheet pan to push the roll tightly as you pull the plastic toward you.
• 9 the roll should be tight and you should be able to remove the sheet of plastic.
• 10 then roll the fish in the parchment away from you so it is covered and can be place into the refrigerator.
• 11 refrigerate for 1 hour.
• 12 for compound butter: in a large bowl using a wooden spoon mix all ingredients.
• 13 place the mixture on a piece of parchment and fold the parchment over itself.
• 14 pull to form a roll and twist the ends.
• 15 place in the freezer for 10 minutes to set up.
• 16 preheat your broiler.
• 17 remove the metal skewer and slice the roulade into 3/4 to 1-inch rounds.
• 18 place onto a broiler pan remove paper once on pan and brush each round with canola oil.
• 19 put under the broiler for 3 to 6 minutes depending on how well done you like your fish.
• 20 serve with 1 slice of compound butter on each fish roll.