Best 6 Fish Roll Sauce Recipes

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.

DIPPING SAUCE FOR SPRING ROLLS

Steps:

• Combine all ingredients in a medium bowl and transfer to a serving dish. Combine and serve with prepared frozen spring rolls.

CLASSIC VIETNAMESE DIPPING SAUCE (NướC CHấM)

Steps:

• Set the carrots aside. Add the remaining ingredients in a bowl and mix it together until the sugar completely dissolves. Add the shredded carrots right before serving. Makes about 1 cup of sauce.

STUFFED FISH ROLLS WITH ASPARAGUS HOLLANDAISE SAUCE

Steps:

• Cook bacon in frying pan until crisp, drain on absorbent paper. Combine asparagus, bacon and grated cheese in a bowl.
• Press spoonfuls of mixture onto the fish and roll up, secure with toothpicks.
• Place fish on oiled ovenproof dish in a single layer and brush with melted butter. Bake fish at 180c for 20mins or until cooked through.
• For the Sauce.
• Boil or microwave asparagus until tender.
• Place egg yolks, wine, lemon juice and cayenne in a blender, blend until smooth about 10 seconds.
• Slowly pour in hot butter, blend until thickened.
• Add hot asparagus and blend until smooth, serve immediately.
• Hollandaise should be served warm not hot.
• To serve place two fish rolls per plate top with sauce.

VEGGIE-FISH SPRING ROLLS WITH DIPPING SAUCE

Steps:

• In small bowl, mix all dipping sauce ingredients until smooth. Cover; refrigerate until serving time.
• In saucepan, heat 1 inch water to boiling, or place steamer basket in 1/2 inch water in saucepan (water should not touch bottom of basket) and heat to boiling. Add bean sprouts. Cover; cook or steam 2 minutes. Immediately rinse with cold water; drain. Repeat with cabbage and pea pods.
• Place rice-paper wrappers, 2 at a time, in bowl of hot water 45 seconds. Remove and place on plate. When completely soft, separate wrappers.
• Place about 2 tablespoons fish, 1 tablespoon each bean sprouts, cabbage and pea pods, 1 teaspoon cilantro and 1/2 teaspoon peanuts on center of each wrapper. Fold one end of wrapper up about 1 inch over filling; fold right and left sides over folded end. Fold remaining end down, wrapping around roll. Serve with dipping sauce.

FRESH CRISPY FISH ROLLS

Steps:

• In medium bowl, mix Cucumber Sauce ingredients. Cover and refrigerate until ready to serve.
• Cut fish fillets into 12 serving pieces. In pie plate or shallow pan, mix milk and egg. In another pie plate or shallow pan, mix bread crumbs and salt. Dip fillets into milk mixture; roll in bread crumbs. Shake off excess crumbs.
• In 12-inch skillet, heat oil over medium-high heat. Cook fish fillets in oil 10 to 12 minutes, turning once, until fish flakes easily with fork. Keep warm.
• Heat 10-inch skillet over medium heat. Brush melted butter on cut sides of buns. Place cut sides down in skillet; cook about 3 minutes or until toasted. Place buns on plates; fill each with fish fillet and about 3 tablespoons sauce. Serve with lemon slices and fresh dill.