Brioche Crusted Fish With Jerusalem Artichoke Puree And Jerusalem Artichoke Pickles Food

BRIOCHE CRUSTED FISH WITH JERUSALEM ARTICHOKE PUREE AND JERUSALEM ARTICHOKE PICKLES

Steps:

• 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 400°F. 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.

EASY, CRISPY BRIOCHE-CRUSTED SALMON

Steps:

• Preheat the oven to 350°F with a rack in the center position.
• Season the salmon fillets with the salt and set aside.
• Using a serrated knife, trim away the crust from the sides of the brioche loaf, then make four long lengthwise slices that are about ⅛ to ¼ inch thick. Lay a slice of brioche on a cutting board and place a salmon fillet lengthwise in the center; it should fall within the border of the crust. Use your knife to trim away the bread around the salmon. It's best to hold the knife flat against the edges of the salmon and press straight down (using the same motion as with a cookie cutter) to get an even cutout around the fish. Repeat with the remaining fillets and brioche slices, setting the finished fillets brioche-side down on a plate or tray.
• Heat a large oven-safe skillet over medium heat. Put in the oil and butter; when the butter begins to bubble and foam, gently place the salmon, brioche-side down, in the pan. Work in batches if you can't fit all the fillets in the pan at once. Shake the pan a little to make sure the brioche is not sticking, then scatter the garlic and thyme sprigs around the fish. Cook, swirling the pan occasionally and basting the oil-butter mixture over the fish with a spoon until the bread is golden brown, about 1 minute.
• Flip the fillets brioche-side up, transfer the pan to the center oven rack, and bake for 3 to 4 minutes, or until the salmon is cooked through but still has a touch of dark pink inside (about 145°F). Keep in mind, it will continue cooking a little even after you remove it from the oven!
• Blot the fish with a paper towel and transfer to plates, brioche-side up. Serve immediately.