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Brioche Crusted fish with Jerusalem Artichoke Puree and Jerusalem Artichoke Pickles Recipe

Brioche Crusted fish with Jerusalem Artichoke Puree and Jerusalem Artichoke Pickles Recipe

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Brioche Crusted fish with Jerusalem Artichoke Puree and Jerusalem Artichoke Pickles

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Ingredients

Count

Nutrition

383

Calories

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Ingredients:

Serving

2 1/2 lb jerusalem artichokes ( also called sunchokes)
2 cups heavy whipping cream
coarse kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
3 tbsp minced fresh italian parsley
2 tbsp minced fresh chives
1 1/2 tbsp minced fresh tarragon
1 tsp finely minced lemon peel
1/2 tsp coarse kosher salt
1/4 tsp ground black pepper
21/2 cups fine breadcrumbs from fresh crustless brioche or other egg bread
1 tbsp fresh lemon juice
6 6- to 8-oz turbot or tilapia fillets

Directions:

For jerusalem artichoke puree: 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.
For fish: 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.
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.
Divide fish among plates. Serve with Jerusalem Artichoke Pickles and warm Jerusalem Artichoke Puree.
* Tubers of a variety of sunflower; available in the produce section of some supermarkets and at farmers markets.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	382.61 Kcal (1602 kJ)
Calories from fat	212.62 Kcal
		% Daily Value*
Total Fat	23.62g	36%
Cholesterol	93.18mg	31%
Sodium	180.5mg	8%
Potassium	964.3mg	21%
Total Carbs	33.99g	11%
Sugars	19.03g	76%
Dietary Fiber	3.96g	16%
Protein	10.92g	22%
Vitamin C	13.5mg	22%
Vitamin A	0.1mg	3%
Iron	6mg	33%
Calcium	71.2mg	7%

Amount Per 100 g
Calories	135.25 Kcal (566 kJ)
Calories from fat	75.16 Kcal
		% Daily Value*
Total Fat	8.35g	36%
Cholesterol	32.94mg	31%
Sodium	63.81mg	8%
Potassium	340.88mg	21%
Total Carbs	12.02g	11%
Sugars	6.73g	76%
Dietary Fiber	1.4g	16%
Protein	3.86g	22%
Vitamin C	4.8mg	22%
Iron	2.1mg	33%
Calcium	25.2mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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