- 2 thin salmon fillets
- 3 flounder fillets
- 8 sea scallops
- 1 T chopped dill
- 1 T chopped parsley
- salt and pepper
- EVOO for brushing
- 4 oz Compound butter
- Lay out sheet of parchment paper and top with layer of plastic wrap.
- Lay out salmon fillets, tails away. Overlap flounder fillets by one inch over salmon tail-ends. Place scallops on metal skewer and set at end of fillets. Sprinkle herbs and salt and pepper.
- Use plastic wrap to pull fish toward you over scallops. Use a sheet pan to tighten, and don't let the plastic get rolled in! Roll fish in parchment in opposite direction, tape tight, and refrigerate 1 hour.
- Make compound butter and set. Preheat broiler and place rack 6 inches below. Remove skewers and slice roulade into 3/4 to 1 inch rounds. Place on pan and brush with EVOO. Broil 3-6 minutes. Serve with 1 slice compound butter.