Recipe: White Sturgeon or Monk Fish in Fillo

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 pur e 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 cr pes (recipe below). Spread shrimp pur e on cr pes. Place sturgeon on shrimp pur e and wrap so fish is enclosed. Wrap cr pes 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 350 F oven for 20 to 30 minutes or until golden brown. Serve with Truffle Butter Sauce
Yield: 8 medium rolls
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CR PES

1 egg
1 cup milk
2 cups flour
Pinch of salt

Place all ingredients into blender and pur e 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 cr pe. 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.