Featuring a filling of shrimp puree and sturgeon (or monkfish), these flaky Phyllo rolls are sure to be a hit with seafood lovers.
- 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 Phyllo 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 puree 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 crepes. Spread shrimp puree on crepes. Place sturgeon on shrimp puree and wrap so fish is enclosed. Wrap crepes in 8 medium Phyllo rolls according to directions for rolls linked to the right.
Brush outside with butter and place on greased cookie sheet seam side down. Bake in preheated 3501/4F oven for 20 to 30 minutes or until golden brown. Serve with Truffle Butter Sauce.