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Locus Fish With Jerusalem Artichokes

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      Title: LOCUS FISH WITH JERUSALEM ARTICHOKES
 Categories: Vegetables, Fish
      Yield: 4 Servings
 
      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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