Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 and pepper

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.

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