| Locus Fish with Jerusalem Artichokes
4 Locus fish fillets
1 pound of Jerusalem artichokes
2 tablespoons of Olive oil
1/4 cup of white wine
1 teaspoon of fresh rosemary, chopped
Juice from 1 lemon
1 1/2 cup of heavy cream
Salt and pepper |
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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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
Yields: 4 Servings |
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