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Locus Fish with Jerusalem Artichokes
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.