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Brioche-Crusted Fish with Jerusalem Artichoke Puree and Jerusalem Artichoke Pickles


Brioche-Crusted Fish with Jerusalem Artichoke Puree and Jerusalem Artichoke Pickles Recipe

Ingredients:
  • 2 1/2 pounds Jerusalem artichokes (also called sunchokes)*
  • 2 cups heavy whipping cream
  • Coarse kosher salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3 tablespoons minced fresh Italian parsley
  • 2 tablespoons minced fresh chives
  • 1 1/2 tablespoons minced fresh tarragon
  • 1 teaspoon finely minced lemon peel
  • 1/2 teaspoon coarse kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 1/2 cups fine breadcrumbs from fresh crustless brioche or other egg bread
  • 1 tablespoon fresh lemon juice
  • 6 6- to 8-ounce turbot or tilapia fillets
  • Jerusalem Artichoke Pickles
Directions:
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