Shelly's Recipe

FILET OF SOLE WRAPPED IN PHYLLO WITH PORTABELLA BUTTER SAUCE

Category: Fish and Seafood

1 lb. Shrimp, peeled and deveined, coarse chopped
2 Eggs
1 1/2 cups Whipping cream
1 Tbsp. Fresh dill weed, minced
Salt and pepper to taste
1 1/2 lbs. File of sole or other firm white fish
1 Tbsp. White wine
20 sheets Fillo Dough
1/2 cup Butter or margarine, melted

Place shrimp in a food processor and puree until smooth. Add the eggs and whipping cream, puree until smooth. Stir in dill weed, salt and pepper. Cover and chill for 1 hour. Portion fish into 8 equal pieces, sprinkle with white wine and season with salt and pepper.

Serves 8

CREPES
1 Egg
1 cup Milk
2 cups Flour, all-purpose
Pinch of salt

Place all ingredients into a blender and purée until smooth. Lightly grease an 8” non-stick skillet and pour batter in until it just covers bottom of skillet to form a thin layer. Tilt pan to spread batter evenly for each crêpe. Cook over medium heat until firm. Cool crepes.

Spread shrimp puree on crepes, place fish on shrimp purée and wrap so fish is enclosed. Layer 5 fillo sheets, brushing each with melted butter, continue with remaining sheets Cut width of layered fillo in half. Place crepe on fillo about 5 inches from end 1/2" from each side. Start rolling from edge containing filling.

Once filling is enclosed, fold over exposed edges. Continue rolling to end of fillo strip. Brush outside with butter. Bake rolls seam side down, at least 1 inch apart, on ungreased cookie sheet or baking pan at 375 for 35-40 minutes until golden brown.

PORTABELLA BUTTER SAUCE
1-cup Vegetable broth
1-1/2 cups Whipping cream
1 stick Butter, cubed
2 Tbsp. Portabella mushrooms, julienne cut
Salt and pepper to taste

In a 1 qt. saucepan combine vegetable broth and whipping cream, bring to a simmer for 15-20 minutes. Remove from heat and whisk in butter. Add mushrooms and season with salt and pepper.
Serves 8