Fish Roulade

Name: Fish Roulade
Ingredients: fish roulade; 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; seasoned butter; 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

15 ingredients

1 steps

Ingredients

fish roulade
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
seasoned butter
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

Directions

1

["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.""