Stuffed Tilapia on a Potato Nest

For the stuffing:

• crab meat, broken up small
• onion, small dice or run through a food processor
• butter
• dry bread crumbs

Saute the onion in the butter, then mix into the crab meat along with the bread crumbs.

For the nest:

Take a large russet or Yukon Gold potato and shred it with a food processor or hand grater. Mix in some cornstarch. Line the bottom of a fryer basket with a thin layer of the potato mixture. Drop into a deep fryer until brown and crispy. Lay out on a paper towel to let it dry.

For the crumb topping:

Smash up some crackers and toss with melted butter.

Beurre Blanc

• 2 Tbs. shallots, finely diced
• 1/2 cup white wine
• 1/2 cup fish stock or chicken stock
• 2 Tbs. heavy cream
• 1 cup unsalted butter, chilled and cut into cubes
• 1/8 tsp. white pepper

Combine first 3 ingredients in a small heavy saucepan over medium high heat. Simmer 4-5 minutes until mixture is reduced to a glaze. Stir in cream and reduce again to a glaze. Remove from heat and let cool 2 minutes. Add chilled butter cubes and gently stir with a wire whisk until incorporated. Season with white pepper and salt to taste.

Spray a baking pan with Pam or coat with some oil. Lay the filets out on the pan, then put some of the stuffing on each filet. Sprinkle some salt and pepper over them, then bake for about 10-15 minutes. Top with the cracker crumbs and put back in the oven for 5 minutes. Fish should flake easily.

To serve, put a potato nest on the plate, then put a filet on the nest. Top with beurre blanc. Serve with steamed green beans.