Fish Roulade
From larryvaughn 16 years agoIngredients
- fish ROULADE shopping list
- 2 salmon filets shopping list
- 2 tilapia filets (about the same size as the salmon filets) shopping list
- 12 bay scallops shopping list
- 1 tablespoon chopped dill shopping list
- 1 tablespoon chopped parsley shopping list
- 1 teaspoon kosher salt shopping list
- 1/2 tablespoon fresh ground pepper shopping list
- 2 tablespoons vegetable oil shopping list
- seasonED butter shopping list
- 4 ounces butter shopping list
- 1 teaspoon finely chopped parsley flakes shopping list
- 1/2 teaspoon kosher salt shopping list
- 1/2 teaspoon fresh ground black pepper shopping list
- 1 teaspoon worchester sauce shopping list
How to make it
- 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 vegtable 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
People Who Like This Dish 2
- clbacon Birmingham, AL
- larryvaughn Austin, TX
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments