- 4 tsp. ground paprika
- 4 tsp. dried thyme
- 2 Tbsp. granulated sugar
- 4 tsp. salt
- 4 tsp. black pepper
- 1 tsp. ground cayenne pepper, or to your taste
- 2 tsp. dried oregano
- 1 tsp. ground cumin
- 1 tsp. ground nutmeg
- 4 tsp. onion powder
- 4 tsp. garlic powder
- 1 lb. clarified butter or butter blend
- 40 lbs. redfish, flounder or haddock (in 4 oz. filets)
- Mix all dry ingredients in a bowl for Cajun seasoning.
- Slowly heat butter or butter blend in a sauce pan over low heat.
- As the butter melts, remove white impurities from the top of the liquid with a spoon or ladle and dispose of it. Remove impurities until you have a golden clear liquid. Be careful not to burn the butter. Remove from heat.
- Brush two-inch-high full size hotel pans with clarified butter.
- Role the fish filets into roulades and place closely together in hotel pan.
- Brush the tops of fish roulades with clarified butter and then sprinkle Cajun seasoning on them.
- Cover the pans with foil and batch cook them in the oven at 350 F for 7 to 8 minutes or until cooked through but not dry.
Uncover the hotels pans and garnish each fish roulade with a fresh lemon wedge and sprig parsley.
Modification: You may roll stuffing or seafood salad into the roulade to make it a stuffed filet. White wine sprinkled on the fish also adds a nice flavor if cooking it outside of a school setting.
Servings: 160 four-ounce portions
Recipe courtesy of the chefs at Seabrook School in New Hampshire as part of our Farm to Campus Recipe Series