Locus Fish with Jerusalem Artichokes
4 Locus fish fillets - Or white firm-flesh fish 1 lb Jerusalem artichokes 2 tb Olive oil 1/4 c White wine 1 ts Fresh rosemary, chopped Juice from 1 lemon 1 1/2 c Heavy cream Salt a...
Ingredients
- 4locus fish fillets
- 2tbsp olive oil
- 1/4cup white wine
- 1tsp fresh rosemary, chopped
Directions
- 1
4 Locus fish fillets - Or white firm-flesh fish 1 lb Jerusalem artichokes 2 tb Olive oil 1/4 c White wine 1 ts Fresh rosemary, chopped Juice
- 2
Melt the butter and olive oil together in a pan
- 3
Fry the fish fillets 3 minutes on each side
- 4
Set aside, keep warm
- 5
To the same pan add the wine, scraping the bottom of the pan
- 6
Add rosemary, lemon juice, jerusalem artichokes, heavy cream, salt and pepper
- 7
Cook until the jerusalem artichokes soften and the sauce is reduced to a half, about 1 to 1 1/2 hour
- 8
Transfer the fish fillets to serving plates, pour the sauce over the fish, and garnish with rosemary sprigs.