Tilapia in Crosta di Patate - Potato-crusted Tilapia

2 tablespoons butter

1 shallot, peeled and minced

1 teaspoon saffron threads, crumbled

2 tablespoons flour

1 tablespoon white wine

1 cup vegetable broth

1 cup whipping cream

Salt and ground white pepper to taste

1 potato, peeled and very thinly sliced

½ tablespoon finely chopped fresh parsley

1 sprig fresh rosemary, finely chopped

1 sprig fresh thyme, finely chopped

1 sprig sage, finely chopped

¼ cup seasoned Italian bread crumbs

¼ cup grated parmesan cheese

1 clove garlic, peeled and minced

1 tablespoon paprika

¼ cup extra-virgin olive oil

2 pounds tilapia fillets, rinsed and patted dry

In a saucepan over medium-high heat, melt the butter. Pour half into a medium bowl and set aside.

Stir the shallot and saffron into butter in the sauce pan; cook 1 minute. Sprinkle in the flour, stirring constantly until well incorporated. Add the white wine; cook 1 minute, then add the broth and cream. Bring to a boil, reduce the heat and simmer 10 minutes. Season with salt and pepper to taste. Keep warm.

Meanwhile, bring a large pot of salted water to a boil. Add the potato slices and boil 1 minute. Drain and add them to an ice-water bath.

Mix the herbs, bread crumbs, cheese, garlic, paprika and reserved melted butter.

Heat the oven to 450 degrees. Season the fish with salt and pepper to taste.

Heat the olive oil in a saute pan over high heat, add the fish, skin-side down. Sear the fish, turn and sear the other side. Remove from the heat and arrange the potato slices over the fish, overlapping slightly, like scales. Sprinkle with the crumb mixture. Place in the oven until the crumb mixture browns, about 10 minutes.

Spoon sauce onto plates; top with fillets.

Serves six to eight.

Chef Alejandro Perez, Il Tartufo Bianco, Wauconda