Hi, so at my restaurant we do a 8-10 oz trout filet with a seafood stuffing rolled in. Thankfully the fish is very fresh so I'm not terribly worried sending it a little bit under, but it is has one of the longest cooking times in the kitchen, and its ticket is repeatedly getting called after about 10 minutes. I've talked to the chef even and explained it takes longer to cook but he doesn't seem satisfied with that answer. We've resulted to throwing it into a blazing 475 degree oven and finally tossing it under the broiler for a minute but I'm still concerned with it being under in the middle, especially that the seafood stuffing isn't getting very hot. No complaints oddly enough. :-/ I'm thinking of sauteeing 1/4 -1/2 of the way and then rolling and tossing in the oven? Just not terribly sure if the fish would be flexible enough to roll nicely after much cooking. Also they asked me to make a lemon butter sauce to go with it, I've just been making a simple buerre blanc, any other ideas?