Brioche Crusted fish with Jerusalem Artichoke Puree and Jerusalem Artichoke Pickles

Ingredients for Brioche Crusted fish with Jerusalem Artichoke Puree and Jerusalem Artichoke Pickles

• 1.1kg Jerusalem artichokes (also called sunchokes)*

• 475ml double cream

• Coarse kosher salt

• 110g (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 teaspoons coarse kosher salt

• 1/4 teaspoons ground black pepper

• 1150g fine breadcrumbs from fresh crustless brioche or other egg bread

• 1 tablespoon fresh lemon juice

• 6 6- to 230g turbot or tilapia fillets

• Jerusalem Artichoke Pickles

How to make Brioche Crusted fish with Jerusalem Artichoke Puree and Jerusalem Artichoke Pickles

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.

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 204°C. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.