Brioche Crusted fish with Jerusalem Artichoke Puree and Jerusalem Artichoke Pickles

Brioche Crusted fish with Jerusalem Artichoke Puree and Jerusalem Artichoke Pickles
Photo by Patricia Heal

Ingredients

  • 2 cups heavy whipping cream
  • 2 ½ pounds Jerusalem artichokes (also called sunchokes)*
  • 1 teaspoon finely minced lemon peel
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon ground black pepper
  • Coarse kosher salt
  • 2 tablespoons minced fresh chives
  • + 7 more ingredients
    • 1 ½ tablespoons minced fresh tarragon
    • Jerusalem Artichoke Pickles
    • ½ teaspoon coarse kosher salt
    • 3 tablespoons minced fresh Italian parsley
    • 2½ cups fine breadcrumbs from fresh crustless brioche or other egg bread
    • 6 6-to 8-ounce turbot or tilapia fillets
    • ½ cup (1 stick) unsalted butter

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 ...

View full recipe at Epicurious

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