Fish Roulade Recipes

Steps:

• Preheat oven to 475 degrees. Prepare fillet; starting at thick edge, slice fillet so that it opens like a book (be careful not to cut all the way through the opposite side). Coat inside of salmon "book" with mustard, season with salt and pepper, and sprinkle with herbs and zest. Slide 6 pieces of kitchen twine under fish, and roll it up. Tie twine to hold roll together. Tie 6 more pieces of twine around fish. Slice the fish into 12 individually tied rounds. Transfer slices to a parchment-lined baking sheet. Refrigerate until ready to cook (up to 1 day).
• In a small saucepan, boil wine, vinegar, and shallot until pan is almost dry, 20 to 25 minutes. Add cream and return to a boil. Remove pan from heat, and gradually whisk in butter until thickened and glossy. Season with salt and pour through a fine-mesh sieve.
• Roast salmon until fish flakes easily, 10 to 12 minutes. Carefully remove twine from each roulade. Drizzle with sauce.

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. Slice into 1/4-inch rounds and remove the parchment.
• Preheat your broiler and place the oven rack 6-inches from the heating element.
• Remove the metal skewer and slice the roulade into 3/4 to 1-inch rounds. Place onto a broiler 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.

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.

Steps:

• Position rack in center of oven and preheat the oven to 350 degrees F. Using 1/2 tablespoon of the butter, grease a shallow baking dish and set aside.
• Place the crabmeat in a large bowl and season with 1 teaspoon of the Essence. Cover with plastic wrap and refrigerate until ready to use.
• In a medium skillet, melt the remaining 2 1/2 tablespoons of the butter over medium-high heat. Add the onion, celery, and bell pepper and cook, stirring, until softened, about 4 minutes. Add 1 tablespoon of the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool.
• Add the cooled vegetables to the crabmeat and toss gently to combine. Add the mayonnaise, beaten egg, lemon juice, Worcestershire sauce, and hot sauce and stir gently with a large wooden spoon. Add 1/2 cup of the cracker crumbs, 1/4 teaspoon of the salt, and pepper, and stir gently, being careful not to break up the crabmeat.
• Season each fish fillet with 1/2 teaspoon of Essence and 1/4 teaspoon of salt and place the fillets skin side up on a work surface. Divide the crabmeat filling evenly among the centers of the fish fillets and, using your hands, roll the fillets up to encase the filling. Secure with a toothpick, if necessary. Place the fillets, seam side down, in the prepared baking dish and top with slices of lemon. Sprinkle the remaining 1/4 cup of the cracker crumbs evenly over the tops of the fillets. Drizzle with the melted butter. Using oven mitts or pot holders, place the baking dish in the oven and bake until lightly golden and cooked through, about 20 minutes.
• Using oven mitts or pot holders, remove the baking dish from the oven and serve the fish using a metal spatula. Garnish with the remaining tablespoon of parsley and serve with additional lemon wedges, if desired. Serve immediately with Green Beans Almandine
• Combine all ingredients thoroughly.
• Trim the green beans by snapping the ends off. Place the water and 1 teaspoon of the salt in a medium, heavy saucepan and bring to a boil. Carefully add the beans and return to a boil. Cook, uncovered, until tender, 5 to 7 minutes.
• Using oven mitts or pot holders, remove the saucepan from the heat, and drain the beans in a colander set in the sink, pouring away from you. Rinse under cold running water and drain.
• Melt the butter in the same 3 1/2-quart saucepan over medium-high heat. Add the almonds, parsley, Worcestershire sauce, the remaining 1/2 teaspoon of salt, and the pepper. Cook, stirring, until the almonds are toasted, 2 to 3 minutes. Add the drained green beans to the pan and cook, stirring, until well coated with sauce and warmed through, about 1 minute.
• Using an oven mitt or pot holder, remove from the heat and serve.

Steps:

• Preheat the oven to 375 degrees F.
• Line a baking sheet with parchment and grease the paper with butter. Rinse the flounder; pat dry with paper towels. Place the fish on the prepared baking sheet with head-side up.
• Starting on one side of the fish, insert a knife horizontally into the slit. Begin cutting, about 1 inch from the head, between the flesh and bone, stopping just before the tail to form a pocket. Cut another pocket on the opposite side of the fish.
• Combine the crabmeat, saltines, mayonnaise, parsley, egg, green onion and Old Bay Seasoning in a medium bowl and fold together. Spoon the mixture evenly into the prepared fish pockets.
• Sprinkle the fish with the bread crumbs and drizzle with the melted butter. Bake until the fish flakes easily when tested with fork, about 25 minutes.

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.

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.