4    Locus fish fillets
- Or white firm-flesh fish
1 lb Jerusalem artichokes
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 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.