Fish Roulades


  1. Lay out sheet of parchment paper and top with layer of plastic wrap.
  2. Lay out salmon fillets, tails away. Overlap flounder fillets by one inch over salmon tail-ends. Place scallops on metal skewer and set at end of fillets. Sprinkle herbs and salt and pepper.
  3. Use plastic wrap to pull fish toward you over scallops. Use a sheet pan to tighten, and don't let the plastic get rolled in! Roll fish in parchment in opposite direction, tape tight, and refrigerate 1 hour.
  4. Make compound butter and set. Preheat broiler and place rack 6 inches below. Remove skewers and slice roulade into 3/4 to 1 inch rounds. Place on pan and brush with EVOO. Broil 3-6 minutes. Serve with 1 slice compound butter.