Best 2 Fish Roll With Compound Butter Recipes

For a delightful culinary experience, try preparing the mouthwatering dish of fish roll with compound butter. This delectable recipe combines the flavors of flaky fish, savory compound butter, and a crispy coating to create a tantalizing dish. Whether you're a seasoned chef or a home cook looking to impress your guests, this guide will provide you with step-by-step instructions and helpful tips to create a perfect fish roll with compound butter.

Here are our top 2 tried and tested recipes!

FISH ROLL WITH COMPOUND BUTTER BY ALTON BROWN

Fish Roll With Compound Butter by Alton Brown image

I saw this on Good Eats. Alton Brown is just the BEST! This is really Cool! A Nice Presentation for Christmas Eve!

Provided by Rita1652

Categories High Protein

Time 31m

Yield 9 serving(s)

Number Of Ingredients 11

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
4 ounces butter, at room temperature
1 teaspoon dry parsley flakes
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

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.
Preheat your broiler.
Remove the metal skewer and slice the roulade into 3/4 to 1-inch rounds.
Place onto a broiler pan remove paper once on 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.

FISH ROLL WITH COMPOUND BUTTER

Fish Roll with Compound Butter image

This salmon roll stuffed with flounder, scallops and fresh herbs is a real showstopper, not only visually but texturally and flavorally. Okay, flavorally isn't a word, but you get the picture. This is definitely a frighten-and-amaze-your-friends-and-family dish. I really feel the electric knife is key. This recipe first appeared in Season 6 of Good Eats.

Provided by Level Agency

Categories Mains

Time 1h40m

Number Of Ingredients 12

Ingredients

2 thin salmon fillets, about 11 inches long
3 flounder fillets, about 8 inches long
8 sea scallops
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
1 to 2 tablespoons vegetable oil, for brushing
8 tablespoons (1 stick) butter, at room temperature
1 teaspoon dry parsley flakes
1/4 teaspoon koher salt
1/4 teaspoon freshly ground black pepper

Steps:

On your countertop, lay out a sheet of parchment paper at least 15 inches long and top it with a slightly longer 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. Place the scallops on a metal skewer and set at the end of the flounder furthest from you. Season the seafood with the salt and pepper and sprinkle with the herbs.
Using the plastic wrap, roll 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 half sheet pan to push the roll tight 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 completely encased in the parchment, like a sausage, twisting the ends slightly. Refrigerate for 1 hour.
Make the compound butter: In a large bowl, use a wooden spoon to mix the butter, parsley flakes, salt, and pepper. 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.
Heat your broiler and place the oven rack 6 inches from the heating element. Brush a broiler pan with oil.
Remove the metal skewer and, using the electric knife, slice the roulade into 3/4- to 1-inch-thick rounds. Place onto the prepared broiler pan, remove the parchment paper, and brush each round with oil. Broil until the rounds reach an internal temperature of 130°F, 6 to 9 minutes.
Serve with 1 slice of compound butter on each fish roll.

Tips:

Use the freshest fish and seafood available.
Make sure the fish is properly filleted and deboned.
Use high-quality ingredients for the compound butter, such as fresh herbs, citrus zest, and spices.
Be careful not to overcook the fish, as it will become tough and dry.
Serve the fish rolls immediately, while they are still hot and crispy.

Conclusion:

Fish rolls with compound butter are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are easy to make and can be customized to your liking with different types of fish, seafood, and compound butter flavors. Whether you are a seasoned cook or a beginner, this recipe is sure to impress your friends and family. So next time you are looking for a quick and easy seafood dish, give fish rolls with compound butter a try!