Locus fish with jerusalem artichokes

4 servings

Ingredients

Quantity Ingredient
4 Locus fish fillets Or white firm-flesh fish
1 pounds Jerusalem artichokes
2 tablespoons Olive oil
¼ cup White wine
1 teaspoon Fresh rosemary, chopped
Juice from 1 lemon
1½ cup Heavy cream
Salt and pepper

Directions

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 1½ hour.

Transfer the fish fillets to serving plates, pour the sauce over the fish, and garnish with rosemary sprigs.

Source: Hanoch Bar-Shalom, Yediot Acharonot 23-Nov-94. Translated by Gabi Shahar, December 1994.

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