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 (1 stick), at room temperature
1 teaspoon dry parsley flakes
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
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
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