Brioche Crusted fish with Jerusalem Artichoke Puree and Jerusalem Artichoke Pickles

Name: Brioche Crusted fish with Jerusalem Artichoke Puree and Jerusalem Artichoke Pickles
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2½ pounds Jerusalem artichokes; 2 cups heavy whipping cream; 1 tablespoon Coarse kosher salt; ½ cup unsalted butter; 3 tablespoons minced fresh Italian parsley; 2 tablespoons minced fresh chives; 1½ tablespoons minced fresh tarragon; 1 teaspoon finely minced lemon peel; ½ teaspoon coarse kosher salt; ¼ teaspoon ground black pepper; 2½ cups brioche breadcrumbs; 1 tablespoon fresh lemon juice; 6 fillets turbot or tilapia fillets; 1 serving Jerusalem Artichoke Pickles

An elegant dish featuring fish fillets topped with a herb-infused brioche crust, served alongside creamy Jerusalem artichoke puree and pickles. This sophisticated recipe combines the delicate flavors of fish with earthy Jerusalem artichokes and fresh herbs.

6 servings

1 hr 15 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•2½ pounds Jerusalem artichokes
•2 cups heavy whipping cream
•1 tablespoon Coarse kosher salt
•½ cup unsalted butter
•3 tablespoons minced fresh Italian parsley
•2 tablespoons minced fresh chives
•1½ tablespoons minced fresh tarragon
•1 teaspoon finely minced lemon peel
•½ teaspoon coarse kosher salt
•¼ teaspoon ground black pepper
•2½ cups brioche breadcrumbs
•1 tablespoon fresh lemon juice
•6 fillets turbot or tilapia fillets
•1 serving Jerusalem Artichoke Pickles

Cooking Instructions

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: Can be made 1 day ahead. Cover; chill. Serve warm.
35 min
2.
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.
20 min
3.
Preheat oven to 400°F. 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.
15 min
4.
Divide fish among plates. Serve with Jerusalem Artichoke Pickles and warm Jerusalem Artichoke Puree.
5 min
5.
Tubers of a variety of sunflower; available in the produce section of some supermarkets and at farmers' markets.

Brioche Crusted fish with Jerusalem Artichoke Puree and Jerusalem Artichoke Pickles

6 servings

1 hr 15 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•2½ pounds Jerusalem artichokes

•2 cups heavy whipping cream

•1 tablespoon Coarse kosher salt

•½ cup unsalted butter

•3 tablespoons minced fresh Italian parsley

•2 tablespoons minced fresh chives

•1½ tablespoons minced fresh tarragon

•1 teaspoon finely minced lemon peel

•½ teaspoon coarse kosher salt

•¼ teaspoon ground black pepper

•2½ cups brioche breadcrumbs

•1 tablespoon fresh lemon juice

•6 fillets turbot or tilapia fillets

•1 serving Jerusalem Artichoke Pickles

Cooking Instructions

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: Can be made 1 day ahead. Cover; chill. Serve warm.

35 min

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.

20 min

Preheat oven to 400°F. 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.

15 min

Divide fish among plates. Serve with Jerusalem Artichoke Pickles and warm Jerusalem Artichoke Puree.

5 min

Tubers of a variety of sunflower; available in the produce section of some supermarkets and at farmers' markets.