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Print this Recipe    Fish Sunchokes

Locus Fish with Jerusalem Artichokes
Yield: 4 servings

4 locus fish fillets or white firm-flesh fish
1 lb Jerusalem artichokes (sunchokes)
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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