Brioche Crusted Fish With Jerusalem Artichoke Puree And Jerusalem Artichoke Pickles

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 1/2 pounds Jerusalem artichokes (also called sunchokes)*

2 cups heavy whipping cream

Coarse kosher salt

1/2 cup (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 teaspoon coarse kosher salt

1/4 teaspoon ground black pepper

21/2 cups fine breadcrumbs from fresh crustless brioche or other egg bread

1 tablespoon fresh lemon juice

6 6- to 8-ounce turbot or tilapia fillets

Jerusalem Artichoke Pickles

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