Instructions: 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.

Crepes:
Place all ingredients into a blender and puree 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 crepe.

Cook over medium heat until firm. Cool crepes. Spread shrimp puree on crepes, place fish on shrimp puree 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" apart, on ungreased cookie sheet or baking pan in preheated 375 F oven for 35-40 minutes until golden brown.

Portabella Butter Sauce:
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

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