Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Fit To Be Tied
Total:
1 hr 41 min
Active:
25 min
Yield:
9 servings
Level:
Intermediate

Ingredients

  • 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
Compound Butter:
  • 4 ounces butter (1 stick), at room temperature
  • 1 teaspoon dry parsley flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper

Directions

On your counter top lay out a sheet of parchment paper and top it with a 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. Then place the scallops on a metal skewer and set at the end of the flounder furthest from you. Sprinkle the herbs over the fish and season with salt and pepper.

Using the plastic wrap pull 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 sheet pan to push the roll tightly 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 covered and can be place into the refrigerator. Refrigerate for 1 hour.

For Compound Butter: In a large bowl using a wooden spoon mix all ingredients. 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.

Preheat your broiler and place the oven rack 6-inches from the heating element.

Remove the metal skewer and slice the roulade into 3/4 to 1-inch rounds. Place onto a broiler pan and brush each round with canola oil. Put under the broiler for 3 to 6 minutes depending on how well done you like your fish.

Serve with 1 slice of compound butter on each fish roll.

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