Thai Fish Roulade Food

FISH ROULADE

Steps:

• Remove skin from salmon filets.
• Lay out salmon filets, tails toward you.
• Overlap tilapia filets onto tails of salmon filets.
• Place 6 bay scallops on each of two skewers.
• Lay skewer crosswise on closest end of tilapia filets.
• Brush fish with vegetable oil, and season with dry ingredients.
• Roll up the tilapia filet, surrounding the scallops.
• Roll clear to end of the salmon filets.
• When finished rolling you will have a nice roll with the scallops in the center, and salmon on the outside.
• Pin the rolaude in place with toothpicks and remove skewer.
• Refrigerate for 1 hour.
• COOK AND SERVE.
• Place the roulade rounds onto a lightly greased broiler pan.
• Place pan 6" under broiler for 3-5 minutes.
• While the fish is cooking, slice two rounds of seasoned butter.
• Place the roulade rounds on a parmesan crisp with a slice of seasoned butter on top.
• Serve hot.
• FOR SEASONED BUTTER.
• Warm butter to room temperature.
• Place ingredients in a bowl and mix thoroughly.
• Pour out onto a sheet of wax paper.
• Roll up the seasoned butter into the wax paper to form a cylinder.
• Refrigerate 1 hour.

THAI FISH ROULADE

Steps:

• Pre-heat the oven to 375 degrees.
• Thaw the spinach and squeeze out the excess water and combine with the coconut cream and Feta cheese.
• Lay out the filet and try to even out the thickness over the entire surface area. Gently pound the filet to accomplish this. Butterfly the filet if it is too thick to pound out.
• Place the spinach mixture in a line across the middle of the filet and roll it up like a jelly roll. Suture it closed with toothpicks.
• Roll the log in the crushed cashews.
• Put the oil in a skillet and bring to smoking heat. Sear the filet to a light brown on all sides.
• Transfer the skillet (and fish) to the oven and bake for 12 minutes. Serve with the Maggi after resting for 3 or 4 minutes.