Serves 6
85 min
Brioche Crusted Fish with Jerusalem Artichoke Puree and Pickles
Recipe GLPR5754d82be05253
Pan-seared fish fillets topped with a golden brioche herb crust, served alongside a silky Jerusalem artichoke puree and tangy pickled sunchokes. This elegant Mediterranean-inspired dish combines crispy, aromatic breadcrumb topping with creamy vegetable accompaniments for a sophisticated main course.
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Ingredients
1½ pounds Jerusalem artichokes (sunchokes), for puree
2 cups Heavy whipping cream
Coarse kosher salt for puree
Ground black pepper for puree
½ cup Unsalted butter, room temperature
3 tablespoons Fresh Italian parsley, minced
2 tablespoons Fresh chives, minced
1½ tablespoons Fresh tarragon, minced
1 teaspoon Lemon peel, finely minced
½ teaspoon Coarse kosher salt for crust
¼ teaspoon Ground black pepper for crust
2½ cups Fine breadcrumbs from fresh brioche or egg bread
1 tablespoon Fresh lemon juice
6 fillets (6-8 oz each) Turbot or tilapia fillets
Coarse kosher salt for fish
Ground black pepper for fish
Jerusalem Artichoke Pickles
Directions
Prepare the Jerusalem artichoke puree: Peel and cut 1.5 pounds of Jerusalem artichokes into 1/2-inch cubes, placing them immediately in a bowl of cold water to prevent oxidation. Pour the heavy cream into a large saucepan and bring to a boil over high heat. Drain the artichokes and add them to the cream. Reduce the heat to medium-low, cover the pan, and simmer gently for about 25 minutes until the artichokes are very tender and the liquid is mostly absorbed, stirring occasionally and adding water by the tablespoon if needed to prevent sticking. Transfer the artichokes and any remaining liquid to a food processor and blend until completely smooth. Season to taste with coarse kosher salt and ground black pepper. Keep warm on low heat or reheat gently before serving.
Prepare the brioche herb crust: In a food processor, combine the room-temperature butter, minced Italian parsley, minced chives, minced tarragon, finely minced lemon peel, 1/2 teaspoon coarse kosher salt, and 1/4 teaspoon ground black pepper. Process until well blended. Add the fine breadcrumbs and pulse until the mixture forms a ball. Drizzle in the fresh lemon juice and process until fully incorporated. Transfer the mixture onto a sheet of parchment paper and spread it into a 6- to 7-inch square. Cover with another sheet of parchment paper and roll out to a 10-inch square using a rolling pin. Place in the freezer for at least 15 minutes and up to 8 hours until firm. Remove the top sheet of parchment before using.
Cook the crusted fish: Preheat the oven to 400°F. Cut the brioche crust into 6 pieces roughly the same size as the fish fillets. Arrange the turbot or tilapia fillets in a single layer on a rimmed baking sheet, spacing them evenly. Sprinkle each fillet lightly with coarse kosher salt and ground black pepper on both sides. Place one piece of brioche crust on top of each fillet, pressing gently to adhere. Roast in the preheated oven for approximately 7 minutes, until the fish is cooked through (internal temperature reaches 160°F) and the crust is golden brown around the edges.
Plate and serve: Divide the crusted fish fillets among six serving plates. Arrange a portion of the warm Jerusalem artichoke puree on each plate, and add a serving of Jerusalem Artichoke Pickles. Serve immediately while the fish is hot and the crust is still crispy.
