Locus Fish With Jerusalem Artichokes

Recipe Ingredients

4		Locus fish fillets - or white firm-flesh
1 lb	454g / 16oz	Jerusalem artichokes
2 tablespoons	30ml	Olive oil
1/4 cup	59ml	White wine
1 teaspoon	5ml	Fresh rosemary - chopped
		Juice from 1 lemon
1 1/2 cups	355ml	Heavy cream
		Salt and pepper

Recipe Instructions

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:
Mrs. Ralph C. Dusic, Jr.

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