Fish Roulade

Total Time: 36 mins Preparation Time: 30 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 2 salmon fillets
• 2 tilapia fillets (about the same size as the salmon filets)
• 12 bay scallops
• 1 tablespoon chopped dill
• 1 tablespoon chopped parsley
• 1 teaspoon kosher salt
• 1/2 tablespoon fresh ground pepper
• 2 tablespoons vegetable oil
• 4 ounces butter
• 1 teaspoon finely chopped parsley flakes
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon worcestershire sauce

Recipe

• 1 remove skin from salmon filets.
• 2 lay out salmon filets, tails toward you.
• 3 overlap tilapia filets onto tails of salmon filets.
• 4 place 6 bay scallops on each of two skewers.
• 5 lay skewer crosswise on closest end of tilapia filets.
• 6 brush fish with vegetable oil, and season with dry ingredients.
• 7 roll up the tilapia filet, surrounding the scallops.
• 8 roll clear to end of the salmon filets.
• 9 when finished rolling you will have a nice roll with the scallops in the center, and salmon on the outside.
• 10 pin the rolaude in place with toothpicks and remove skewer.
• 11 refrigerate for 1 hour.
• 12 cook and serve.
• 13 place the roulade rounds onto a lightly greased broiler pan.
• 14 place pan 6" under broiler for 3-5 minutes.
• 15 while the fish is cooking, slice two rounds of seasoned butter.
• 16 place the roulade rounds on a parmesan crisp with a slice of seasoned butter on top.
• 17 serve hot.
• 18 for seasoned butter.
• 19 warm butter to room temperature.
• 20 place ingredients in a bowl and mix thoroughly.
• 21 pour out onto a sheet of wax paper.
• 22 roll up the seasoned butter into the wax paper to form a cylinder.
• 23 refrigerate 1 hour.