Compliments of chef, Ralph Lund, at Falls Terrace Resturant in Tumwater, Washington. For Reservations Please Call: (360)943-7830

1 pound fresh halibut, sliced into thin square pieces
8 ounces fresh salmon, cut into thin square pieces
4 ounces Dungeness crab meat
6 ounces PEPPERCORN Brie cheese
2 tea. Each finely chopped, chive, Italian parsley,
4 tea. shallots, very small dice
1-ounce extra-virgin olive oil
Salt and freshly ground black pepper
Preheat oven to 350 degrees F.

Cut halibut and salmon into ¼” thin slices appropriate weights cover each piece with plastic wrap and pound out with flat side of a meat tenderizer, or meat mallet, to 1/4-inch thickness. In a small bowl combine crabmeat, Brie cheese, 1 tablespoon fresh chopped herbs, 1 tablespoon shallot, and salt and pepper, to taste. Season both sides of halibut with salt, pepper and some of the fresh herbs. Lay on an individual piece of plastic wrap, twice as big as the fish piece, flesh side down. Lay salmon piece on top of halibut, directly in the middle. Season with salt and pepper. Spread 1/4th of the crab and Brie mixture in the middle of the salmon. Do this with all 4 pieces of fish. Take plastic wrap that the fish is laying on and wrap fish into a tight roll, twisting the ends to make a round "tube". Place in buttered line pan with small amount of water cover and bake in 350 oven 15 minutes.

Serve on bed of wild rice. A Chantilly or hollandaise would be great with dish