Brioche Crusted fish with Jerusalem Artichoke Puree and Jerusalem Artichoke Pickles

Name: 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; 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