Fish Roll With Compound Butter By Alton Brown

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I saw this on good eats. Alton brown is just the best! This is really cool! a nice presentation for christmas eve!

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Steps

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On your counter top lay out a sheet of parchment paper and top it with a layer of plastic wrap.

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Lay out your fillets of salmon , tails away from you.

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Overlap the fillets of flounder about 1-inch over the tails of the salmon.

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Then place the scallops on a metal skewer and set at the end of the flounder furthest from you.

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Sprinkle the herbs over the fish and season with salt and pepper.

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Using the plastic wrap pull the fish towards you so that the plastic begins to pull the flounder over the scallops.

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Be sure not to roll the plastic into the fish roll.

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Use a sheet pan to push the roll tightly as you pull the plastic toward you.

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The roll should be tight and you should be able to remove the sheet of plastic.

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Then roll the fish in the parchment away from you so it is covered and can be place into the refrigerator.

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Refrigerate for 1 hour.

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For compound butter: in a large bowl using a wooden spoon mix all ingredients.

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Place the mixture on a piece of parchment and fold the parchment.

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Ingredients

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salmon fillets, flounder fillets, sea scallops, fresh dill, fresh parsley, salt and pepper, canola oil, butter, dry parsley flakes, salt, fresh ground black pepper