Brioche Crusted fish with Jerusalem Artichoke Puree and Jerusalem Artichoke Pickles

Image of Brioche Crusted Fish With Jerusalem Artichoke Puree And Jerusalem Artichoke Pickles, Epicurious
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Ingredients

  • 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
    • 21/2 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

    • Description

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