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

Name: Brioche-Crusted Fish with Jerusalem Artichoke Puree and Jerusalem Artichoke Pickles
Yield: 6 Servings
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 Picklest

By Linton HopkinsPhotography by Patricia Heal

November 3, 2008

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Recipe notes