FISH ROLL WITH COMPOUND BUTTER
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.
COMPOUND BUTTER - ALTON BROWN
From Food Network, episode "The Case for Butter". Although the herbs might change, the technique is the reason for posting this recipe. I have had varying luck with flavored butters. Often, they separate during whipping giving a pretty unappealing appearance to the dish. Not knowing if I was whipping it too long or not long enough, I turned to the "expert". So, 5-7 minutes of beating? Glad I have a stand mixer.
Provided by SusieQusie
Categories European
Time 10m
Yield 2 logs, 32 serving(s)
Number Of Ingredients 6
Steps:
- Chop the butter into uniform chunks.
- Place the oil into a food processor and add the chives. Process until the chives are finely chopped. Add the remaining herbs and blend until the herbs have colored the oil.
- Using a stand mixer with the whisk attachment, whip the butter at medium speed until it softens and lightens in color, about 5 to 7 minutes.
- Add the herb oil to the butter and beat for another 2 minutes until oil is fully incorporated.
- Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log.
- Chill for 2 hours before serving.
- ****NB: for nutritional info, serving size is about 1 tablespoon.
Nutrition Facts : Calories 113.3, Fat 12.8, SaturatedFat 7.5, Cholesterol 30.5, Sodium 1.6, Carbohydrate 0.1, Fiber 0.1, Protein 0.1
CLARIFIED BUTTER
Provided by Alton Brown
Time 50m
Yield Approximately 1 1/4 pounds clarified butter
Number Of Ingredients 1
Steps:
- Place the butter in a 2-quart saucepan and set over medium heat. Once the butter has liquefied, decrease the heat to lowest setting then adjust to maintain a low boil. Cook for approximately 45 minutes or until the butter reaches 260 degrees F, is clear, and the foam on top is slightly browned. Strain the clarified butter through 4 layers of cheesecloth set into a hand strainer into a heatproof vessel. Cool completely before refrigerating in an airtight container for up to six months. Can be frozen for up to a year.
HONEY BUTTER
Steps:
- Cut the butter into chunks using the dough scraper.
- Place butter into the mixer?s work bowl and beat at low speed, using the whisk attachment to loosen the butter. Increase the speed to medium and add the honey, cinnamon, and vanilla extract and beat until well combined, about 5 to 7 minutes. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log and refrigerate for 2 hours.
AVOCADO COMPOUND BUTTER
Provided by Alton Brown
Time 3h10m
Yield approximately 8 ounces of butter
Number Of Ingredients 7
Steps:
- Peel and pit the avocados. Place all ingredients into the bowl of a food processor and process until well combined. Place mixture onto a sheet of parchment paper and shape into a log. Place in the refrigerator for 3 to 4 hours. Slice and serve with grilled fish or chicken.
CLARIFIED BUTTER
Provided by Alton Brown
Time 45m
Yield approximately 15 ounces
Number Of Ingredients 1
Steps:
- Melt the butter in a heavy saucepan over low heat and slowly cook until the bubbling ceases and the liquid turns clear, 30 to 40 minutes. Strain and cool, being sure to leave any solids in the bottom of the pan. Store in an airtight container in the fridge for up to a month.
FISH ROLL WITH COMPOUND BUTTER BY ALTON BROWN
I saw this on Good Eats. Alton Brown is just the BEST! This is really Cool! A Nice Presentation for Christmas Eve!
Provided by Rita1652
Categories High Protein
Time 31m
Yield 9 serving(s)
Number Of Ingredients 11
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.
- 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.
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