Brioche Crusted Fish with Jerusalem Artichoke Puree and Jerusalem Artichoke Pickles

Ingredients

• 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
• 2 1/2 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 Picklest

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