1 lemon, well scrubbed
4 tablespoons butter
1 tablespoon fresh parsley, checked and chopped
3/4 teaspoon salt
1/8 teaspoon pepper
2 scallions, checked and chopped
4 sole fillets, about 6 ounces each
1whole skinless salmon fillet, about 8 ounces
1/2 cup water
2 tablespoons flour
Lemon slices for garnish
Preheat oven to 400 degrees F. Grease a 9”x13” glass baking dish.
Using a microplane grater, grate the zest off the lemon. Squeeze 1 tablespoon juice. Combine lemon peel, lemon juice, butter, parsley, salt, pepper and scallions by hand or in a food processor. Set aside.
Cut the salmon fillet horizontally in half. Then cut each half lengthwise once again in half. You will have 4 pieces. Cut each sole fillet in half lengthwise to make 8 pieces. Place one strip of sole on top of salmon strip. Roll up like a pinwheel, being sure to roll up completely. Secure with a toothpick. Place pinwheels on their sides in the prepared baking dish. Top with half of the herb butter, smearing well to coat each pinwheel. Place remaining butter in baking dish. Bake 20 minutes, until fish flakes easily when tested with a fork. When fish is done, remove from the baking dish and place on a platter.
In a small saucepan, combine flour and water with liquid remaining in baking dish. Bring to a boil. Cook for one minute, whisking constantly. Garnish with lemon. Serves 4