Our family really enjoys fish. On this particular day my daughter asked for a “white fish” and my son wanted salmon. So why not have both? I am sorry that I did not take pictures of the process of rolling the fish, but I had no free hands – plus they were a bit fishy!
|| Lemon Herb Butter
- Lay out a sheet of parchment paper
- Top parchment paper with a layer of plastic wrap
- Lay the 2 fillets of salmon on top of plastic with the tails away from you
- Overlap the fillets of flounder about 1-inch over the tails of the salmon
- Put the scallops on a metal skewer
- Place skewer on the flounder at the end furthest from you
- Place the spinach leaves on the fish
- Sprinkle the herbs and season with salt and pepper
- Using the plastic wrap pull the fish towards you
- The plastic should begin to pull the flounder over the scallops
- Take care not to roll the plastic into the fish roll
- Use a flat 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 plastic
- Roll the fish in the parchment
- Refrigerate for 1 hour to allow it to set
- Preheat your broiler
- Remove the metal skewer and slice the roll into 3/4 to 1-inch rounds.
- Place onto a broiler pan and REMOVE paper
- Brush each round with canola oil
- Put under the broiler for 3 to 6 minutes depending on how well done you like your fish.
- Place one slice of lemon herb butter on each fish roll and serve.
Herb Lemon Butter:
- In a large bowl using a wooden spoon mix all ingredients.
- Place the mixture on a piece of parchment paper
- Pull to form a roll and twist the ends
- Place in the freezer for 20 minutes to set