 |
|
|
|
 |
|
 |
| |
| Home -> [Fish, Israeli, Middle Eastern, Seafood, Vegetables] -> [Locus fish with jerusalem artichokes Recipe] |
Locus fish with jerusalem artichokes
|
| Artist: |
_ |
Yield: |
4 |
| Categories: |
Fish, Israeli, Middle Eastern, Seafood, Vegetables |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 4
| | Locus fish fillets | | | - Or white firm-flesh fish | | 1
| lbs | Jerusalem artichokes | | 2
| tbsp | Olive oil | | 1/4
| cup | White wine | | 1
| tsp | Fresh rosemary, chopped | | | Juice from 1 lemon | | 1 1/2
| cup | Heavy cream | | | Salt and pepper |
|
Procedures:
| 1 | Peel and thinly slice the jerusalem artichokes. | | 2 | Melt the butter and olive oil together in a pan. | | 3 | Fry the fish fillets 3 minutes on each side. | | 4 | Set aside, keep warm. | | 5 | To the same pan add the wine, scraping the bottom of the pan. | | 6 | Add rosemary, lemon juice, jerusalem artichokes, heavy cream, salt and pepper. | | 7 | Cook until the jerusalem artichokes soften and the sauce is reduced to a half, about 1 to 1 ?hour. | | 8 | Transfer the fish fillets to serving plates, pour the sauce over the fish, and garnish with rosemary sprigs. |
|
|
|
|
|
|
|
|
|
|
