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 |