Brioche Crusted fish with Jerusalem Artichoke Puree and Jerusalem Artichoke Pickles

Name: Brioche Crusted fish with Jerusalem Artichoke Puree and Jerusalem Artichoke Pickles
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 liters fine breadcrumbs from fresh crustless brioche or other egg bread; 1 teaspoons coarse kosher salt; 2 Tbsps minced fresh chives; 2 Tbsps minced fresh tarragon; 0 teaspoons ground black pepper; 473 milliliters heavy whipping cream; 1 kilograms Jerusalem artichokes (also called sunchokes); 1 Tbsp fresh lemon juice; 1 teaspoon finely minced lemon peel; 3 Tbsps minced fresh Italian parsley; 1 kilograms turbot or tilapia fillets; 118 milliliters (1 stick) unsalted butter, room temperature

Brioche Crusted fish with Jerusalem Artichoke Puree and Jerusalem Artichoke Pickles might be just the main course you are searching for. This recipe makes 6 servings with 980 calories, 47g of protein, and 62g of fat each. This recipe covers 32% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up lemon juice, tilapia fillets, ground pepper, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Workingwith 1 artichoke at a time, peel and cut into1/2-inch cubes. Immediately place in bowlof water to prevent browning.

Ingredients you will need

Artichoke

Water

Place creamin large saucepan.

Equipment you will use

Sauce Pan

Drain artichokes; add topan. Bring to boil, reduce heat to mediumlow,and simmer covered until artichokesare tender and almost all liquid is absorbed,adding water by tablespoonfuls if dry andartichokes are not yet tender, about 25minutes. Puree in processor. Season withcoarse salt and pepper. DO AHEAD: Can bemade 1 day ahead. Cover; chill.

Ingredients you will need

Salt And Pepper

Artichoke

Water

Serve warm.

Combine first 7 ingredientsin processor and blend well.

Addbreadcrumbs; process until ball forms.

Addlemon juice; process to blend.

Ingredients you will need

Juice

Transferto parchment paper.

Equipment you will use

Baking Paper

Spread out to 6- to7-inch square. Top with second sheet ofparchment.

Ingredients you will need

Spread

Roll out to 10-inch square.Freeze crust in paper until set, at least 15minutes and up to 8 hours.

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Crust

Roll

Remove paper.

Preheat oven to 400°F.

Equipment you will use

Oven

Cut crust into6 pieces about the same size as fish fillets.Arrange fish in single layer on rimmedbaking sheet.

Ingredients you will need

Fish

Crust

Sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Place 1 piece of crust atop each fillet. Roastuntil fish is cooked through and crust isbrowned around edges, about 7 minutes.

Ingredients you will need

Crust

Fish

Divide fish among plates.

Ingredients you will need

Fish

Serve with

Jerusalem Artichoke Pickles and warm

Ingredients you will need

Jerusalem Artichoke

Pickles

Jerusalem Artichoke Puree.

Ingredients you will need

Jerusalem Artichoke

* Tubers of a variety of sunflower;available in the produce section of somesupermarkets and at farmers’ markets.

Equipment

Sauce Pan

Baking Paper

Oven

Ingredients

Servings:

2liters

fine breadcrumbs from fresh crustless brioche or other egg bread 1teaspoons

coarse kosher salt 2Tbsps

minced fresh chives 2Tbsps

minced fresh tarragon 0teaspoons

ground black pepper 473milliliters

heavy whipping cream 1kilograms

Jerusalem artichokes (also called sunchokes)1Tbsp

fresh lemon juice 1teaspoon

finely minced lemon peel 3Tbsps

minced fresh Italian parsley 1kilograms

turbot or tilapia fillets 118milliliters

(1 stick) unsalted butter, room temperature

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Tangent Paragon Vineyard Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.