Fish Roll With Compound Butter By Alton Brown
Fish Roll With Compound Butter By Alton Brown is a gluten free, fodmap friendly, and pescatarian recipe with 1 servings. One portion of this dish contains roughly 132g of protein, 138g of fat, and a total of 1787 calories. This recipe covers 53% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 31 minutes. A mixture of comlb butter, butter, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful.
Instructions
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.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Rabble Pinot Gris with a 4.9 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.
Rabble Pinot Gris
Late morning fog, continually cool days and chilling afternoon winds add to a delicate yet flavorful wine. This Pinot Gris has a light golden color and a complex, fruit-scented nose that revealslayers of mango, jasmine tea, cinnamon, and cantaloupe. Smooth, light toasted walnut and honey balance the fruits, and give way to a crisp, lingering finish full of freshly cut grass and peaches.