Brioche Crusted Fish With Jerusalem Artichoke Puree And Jerusalem Artichoke Pickles Recipe

Name: Brioche Crusted Fish With Jerusalem Artichoke Puree And Jerusalem Artichoke Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; 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

Servings: persons

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
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

1
Working with 1 artichoke at a time, peel and cut into 1/2-inch cubes. Immediately place in bowl of water to prevent browning. Place cream in large saucepan. Drain artichokes; add to pan. Bring to boil, reduce heat to mediumlow, and simmer covered until artichokes are tender and almost all liquid is absorbed, adding water by tablespoonfuls if dry and artichokes are not yet tender, about 25 minutes. Puree in processor. Season with coarse salt and pepper. DO AHEAD:
2
Cover; chill. Serve warm.
3
Combine first 7 ingredients in processor and blend well. Add breadcrumbs; process until ball forms. Add lemon juice; process to blend. Transfer to parchment paper. Spread out to 6- to 7-inch square. Top with second sheet of parchment. Roll out to 10-inch square. Freeze crust in paper until set, at least 15 minutes and up to 8 hours. Remove paper.
4
Preheat oven to 400u00b0F. Cut crust into 6 pieces about the same size as fish fillets. Arrange fish in single layer on rimmed baking sheet. Sprinkle with salt and pepper. Place 1 piece of crust atop each fillet. Roast until fish is cooked through and crust is browned around edges, about 7 minutes.
5
Divide fish among plates. Serve with Jerusalem Artichoke Pickles and warm Jerusalem Artichoke Puree.

1553

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Brioche Crusted Fish With Jerusalem Artichoke Puree And Jerusalem Artichoke Pickles falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brioche Crusted Fish With Jerusalem Artichoke Puree And Jerusalem Artichoke Pickles

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