Ingredients
Jerusalem artichoke puree
- 2 1/2 pounds Jerusalem artichokes (also called sunchokes)*
- 2 cups heavy whipping cream
- Coarse kosher salt
fish
- 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
Description
Fresh Herbs, Lemon Peel, And Brioche Breadcrumbs Make A Crust For The Turbot Fillet.
Bon Appetit Magazine
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter