Baking Stone - A flat slab made from ceramic or stone designed to heat evenly under a dough for breads like brioche, providing a crispy crust.
Dutch Oven - Ideal for cooking fish in the oven while maintaining moisture; it's versatile and can also be used on stovetop or in an oven.
Fish Fillet Knife - A sharp knife specifically designed to cleanly fillet fish, ensuring precise cuts around bones for optimal presentation.
Mandoline Slicer - For preparing thin slices of Jerusalem artichokes or any vegetable needed in the dish for consistent texture and presentation.
Mixer with Paddle Attachment - Used to mix the brioche dough, ensuring a smooth and elastic consistency required for this recipe's crusty bread component.
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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