Tzipis Egyptian Ground Fish Rolls Recipes

FISH ROLL WITH COMPOUND BUTTER BY ALTON BROWN

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.

TZIPI'S EGYPTIAN GROUND FISH ROLLS

Steps:

• In a food processor, puree the fish, garlic, matza meal, eggs, cumin, salt and cayenne until the mixture is smooth.
• Chill, covered, for 1 hour or until cold.
• Form scant 1/4 cup measures of the mixture into 16 slightly flattened logs, transferring them as they are formed to a sheet of wax paper.
• In a large skillet, heat the vegetable oil till hot but not smoking.
• Fry the fish rolls in batches, turning once, until golden.
• Drain on paper towels.
• The fish rolls may be made 1 day in advance and kept covered and chilled.
• In a clean skillet, heat tomato sauce, water, olive oil, lemon juice, salt and pepper to taste over moderate heat until heated through.
• Add the rolls.
• Simmer, covered, for 10 minutes.
• Remove the skillet from the heat and let fish rolls cool in sauce.
• Serve chilled or at room temperature.