Photo: Gregor Moser
Brioche Crusted fish with Jerusalem Artichoke Puree and Jerusalem Artichoke Pickles
13 ingredients
Makes 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
988
Calories
46g
Protein
37g
Fat
119g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Jerusalem Artichoke | 1 medium (128g) | 60 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon Peel | juice of 1 lemon (48ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Brioche | not in our table | 0 |
| Turbot | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes