FISH ROULADE

Fish Roulade image

Provided by Larry E Vaughn

Categories Tilapia

Time 36m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

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 vegetable 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.