Fish Rolls Food

OVEN BAKED TUNA FISH ROLLS

Steps:

• Preheat oven to 400 degrees.
• In a bowl, mix the tuna, egg and celery completely.
• Slowly add breadcrumbs to tuna mixture while stirring until mixture binds. Adjust amount of breadcrumbs as needed. Set aside.
• In a second bowl stir Bisquick with fork until smooth. Slowly add milk until a dough forms that is suitable for rolling. You shouldn't need all the milk. Add more Bisquick if you need to adjust consistency.
• Roll out dough until thin and cut into two squares. Place tuna mixture in the middle of each dough square. Leave enough dough to allow folding the corners over to seal top and edges. Tuna mixture should be completely sealed in the dough.
• Place rolls on greased baking pan. Bake at 400 degrees until top of dough is golden brown, about 25-30 minute.
• While rolls are baking, in a saucepan, heat up mushroom soup, adding water a little at a time until a nice consistency is reached for pouring over the finished rolls. Don't make it too thin.
• When rolls finish baking, serve hot with mushroom sauce poured over the top. Enjoy.

DELICIOUS BAKED FISH ROLLS

Steps:

• Season the filets with salt, pepper and lemon. Macerate for 30 minute.
• Cook the spinach in a casserole until is dry.
• Put some spinach, cheese and cream inside each fillet, then rolled up.
• Put the rolls in a greased baking dish. Add some spinach, cheese and cream over each roll.
• Cover the dish with foil and bake 350 degree oven, check the fish, bake until the cheese is grilled.

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.

LEMON FISH ROLL-UPS

Steps:

• Preheat oven to 375.
• In medium bowl, combine rice, broccoli and cheese.
• In small bowl, combine margarine, lemon juice, salt and pepper; add 1/4 CUP ONLY to broccoli mixture.
• Place equal amounts of broccoli mixture on fillets; roll up.
• Place seam side down in shallow baking dish; pour remaining margarine mixture over roll-ups.
• Bake 20 minutes or until fish flakes with fork.
• Garnish with paprika if desired.
• Microwave: Prepare fish as above. Arrange in shallow baking dish.
• Cook tightly covered on HIGH for 10-12 minutes or until fish flakes with fork, rotating dish once.
• Serve as above.