Thai Fish Roulade Recipes

FISH ROULADE

Steps:

• 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.
• While the fish is cooking, slice two rounds of seasoned butter.
• Place the roulade rounds on a parmesan crisp with a slice of seasoned butter on top.
• Serve hot.
• FOR SEASONED BUTTER.
• Warm butter to room temperature.
• Place ingredients in a bowl and mix thoroughly.
• Pour out onto a sheet of wax paper.
• Roll up the seasoned butter into the wax paper to form a cylinder.
• Refrigerate 1 hour.

FISH ROLL WITH COMPOUND BUTTER BY ALTON BROWN

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.

TROUT ROULADES WITH WHITEFISH MOUSSE

Steps:

• Saute half the leeks in the oil, until tender but not brown. Set aside.
• Coarsely chop white part of scallions, reserving leaves, then process with sauteed leek and the basil in a food processor until finely chopped. Add whitefish and process until finely pureed. Add egg and lemon juice and process until smooth. Season with salt and pepper. Taste mixture for seasoning by poaching a small amount in water, then allowing to cool briefly.
• Place a trout fillet on a plate or work surface with the side that had the skin up and season lightly with salt and pepper. Place a heaping tablespoon of whitefish mixture at the wide end. Roll trout fillet over the mousse, stand it up and smooth the mousse on top. Tie a scallion leaf around fillet (this is only decoration; the fillet will remain tightly wound around mousse without it). If scallion leaves are too stiff to tie, dip briefly in hot water to wilt. Repeat with 7 remaining trout fillets.
• Preheat oven to 350 degrees.
• Place fish rolls standing up in a glass or enamel baking dish. Scatter remaining leek around them, then add the fish stock and wine. Cover top with a piece of wax paper or parchment paper, place in oven and bake 30 minutes. Cool, then refrigerate. Serve fish rolls with herbed horseradish sauce.

THAI FISH ROULADE

Steps:

• Pre-heat the oven to 375 degrees.
• Thaw the spinach and squeeze out the excess water and combine with the coconut cream and Feta cheese.
• Lay out the filet and try to even out the thickness over the entire surface area. Gently pound the filet to accomplish this. Butterfly the filet if it is too thick to pound out.
• Place the spinach mixture in a line across the middle of the filet and roll it up like a jelly roll. Suture it closed with toothpicks.
• Roll the log in the crushed cashews.
• Put the oil in a skillet and bring to smoking heat. Sear the filet to a light brown on all sides.
• Transfer the skillet (and fish) to the oven and bake for 12 minutes. Serve with the Maggi after resting for 3 or 4 minutes.