32ounces halibut
1/2 pound (2 sticks) butter
9 ounces cold water cooked and peeled small bay shrimp
1 package Phyllo dough
1 tablespoon lemon juice

• Cut halibut into 4-ounce pieces.
• Melt ½-pound butter and skim off fat.
• Combine shrimp and lemon juice in blender. Puree and strain off excess fluid by pressing in a towel.
• Unfold phyllo dough and remove two thin pieces.
• Drizzle melted butter, then fold 2 edges toward the middle and drizzle again.
• Place halibut at one end and cover top with shrimp pate.
• Roll halibut in dough folding in the edges to seal. Brush entire roll with butter and place on buttered parchment paper.
• Refrigerate thoroughly before handling.
• Bake at 350º for 15 minutes, until brown.
• Serve with apricot glaze. (Recipe below)

Apricot Glaze
Blend 2 cups apricot halves; 3 ounces brandy; 1 cup packed brown sugar - until smooth. Heat to serve. Serves 8

2 cups milk
3 cups half & half
4 cups sugar
2 each vanilla bean
18 each egg yolk

Separate egg yolks and place in a large bowl and stir.
In another large bowl, combine the half & half and milk.
Mix in sugar until it is dissolved. Heat mixture in a sauce pan and add two vanilla beans.
Heat milk mixture to a simmer (169-175º).
Remove from heat.
Removevanilla beans from milk mixture , place on a flat surface and split lengthwise. Then, using the dull edge of a knife, scrape out the inside of the beans. Rinse the bean pods in the warm mixture and discard the pods. Mix the scrapings from the bean pod into the milk.
Gradually add the warm milk mixture to the egg yolks, mixing constantly.
The mixture should then be ladled into 4 ounce Pyrex custard cups. Then place the cups in a 4 inch deep baking pan, in a half inch of water. Place baking pan on stove top and bring water to a boil. Turn off heat and immediately cover pan with aluminum foil. Carefully place pan in convection oven preheated to 350º for 25 minutes or a regular oven for 30 minutes. Do not overcook, this is crucial to the texture of the finished product.