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1
On your counter top lay out a sheet of parchment paper and top it with a layer of plastic wrap.
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2
Lay out your fillets of salmon, tails away from you.
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3
Overlap the fillets of flounder about 1-inch over the tails of the salmon.
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4
Then place the scallops on a metal skewer and set at the end of the flounder furthest from you.
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5
Sprinkle the herbs over the fish and season with salt and pepper.
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6
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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7
Be sure not to roll the plastic into the fish roll.
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8
Use a sheet pan to push the roll tightly as you pull the plastic toward you.
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9
The roll should be tight and you should be able to remove the sheet of plastic.
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10
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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11
Refrigerate for 1 hour.
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12
For Compound Butter: In a large bowl using a wooden spoon mix all ingredients.
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13
Place the mixture on a piece of parchment and fold the parchment over itself.
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14
Pull to form a roll and twist the ends.
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15
Place in the freezer for 10 minutes to set up.
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16
Preheat your broiler.
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17
Remove the metal skewer and slice the roulade into 3/4 to 1-inch rounds.
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18
Place onto a broiler pan remove paper once on pan and brush each round with canola oil.
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19
Put under the broiler for 3 to 6 minutes depending on how well done you like your fish.
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20
Serve with 1 slice of compound butter on each fish roll.
