->Fish Sunchokes <-

4 locus fish fillets or white firm-flesh fish

1 lb Jerusalem artichokes (sunchokes)

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

1 to 1 1/2 hour.

Transfer the fish fillets to serving plates, pour the sauce over

the fish, and garnish with rosemary sprigs.