Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Locus fish fillets 1 ts Fresh rosemary, chopped
- Or white firm-flesh fish Juice from 1 lemon
1 lb Jerusalem artichokes 1 1/2 c Heavy cream
2 tb Olive oil Salt and pepper
1/4 c White wine

Peel and thinly slice the jerusalem artichokes.

Melt the butter and olive oil together in a pan. Fry the fish
fillets 3 minutes on each side. Set aside, keep warm.

To the same pan add the wine, scraping the bottom of the pan. Add
rosemary, lemon juice, jerusalem artichokes, heavy cream, salt and
pepper. Cook until the jerusalem artichokes soften and the sauce is
reduced to a half, about 1 to 1 1/2 hour.

Transfer the fish fillets to serving plates, pour the sauce over the
fish, and garnish with rosemary sprigs.

Source: Hanoch Bar-Shalom, Yediot Acharonot 23-Nov-94. Translated by
Gabi Shahar, December 1994.

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