| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Dairy |
|
Fish, Vegetables |
4 |
Servings |
INGREDIENTS
| 4 |
|
Locus fish fillets |
|
|
Or white firm-flesh fish |
| 1 |
lb |
Jerusalem artichokes |
| 2 |
T |
Olive oil |
| 1/4 |
c |
White wine |
| 1 |
t |
Fresh rosemary, chopped |
|
|
Juice from 1 lemon |
| 1 1/2 |
c |
Heavy cream |
|
|
Salt and pepper |
INSTRUCTIONS
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 Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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