WHITE STURGEON OR MONK FISH IN FILLO

1 pound shrimp, peeled and deveined
2 eggs
1 1/2 cups heavy cream, very cold
1 tablespoon minced fresh dill
Salt and pepper to taste
1 1/2 pound white sturgeon
filet or monkfish
1 tablespoon Pernod
40 sheets Athens Fillo Dough, thawed
1/2 cup butter, melted

Place shrimp in a food processor and process until smooth by pulsing 4 to 5 times. Add eggs and cream and purée until smooth. Stir in dill, salt and pepper. Place in bowl, cover and chill for 1 hour. Portion sturgeon into 8 equal pieces, sprinkle with Pernod and season with salt and pepper. Prepare crêpes (recipe below). Spread shrimp purée on crêpes. Place sturgeon on shrimp purée and wrap so fish is enclosed. Wrap crêpes in 8 medium fillo rolls according to directions for Rolls and Strudels. Brush outside with butter and place on greased cookie sheet seam side down. Bake in preheated 350ºF oven for 20 to 30 minutes or until golden brown. Serve with Truffle Butter Sauce
Yield: 8 medium rolls
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CRÊPES

1 egg
1 cup milk
2 cups flour
Pinch of salt

Place all ingredients into blender and purée until smooth. Lightly grease an 8" non-stick skillet and pour batter in until it just covers bottom of skillet with a thin layer. Tilt pan to spread batter for each crêpe. Cook over medium-high heat until firm.
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TRUFFLE BUTTER SAUCE

1 cup fish stock or chicken broth
1 1/2 cups heavy cream
1 stick butter, cubed
1 tablespoon truffles (or mushrooms), julienned
Salt and pepper to taste

Simmer fish stock for 8 to 10 minutes. Add cream and simmer for an additional 10 minutes. Remove from heat and whisk in butter. Add truffle and season with salt and pepper.