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Ingredientes
- 4 x Locus fish fillets - Or possibly white hard-flesh fish
- 1 lb Jerusalem artichokes
- 2 Tbsp. Extra virgin olive oil
- 1/4 c. White wine
- 1 tsp Fresh rosemary, minced Juice from 1 lemon
- 1 1/2 c. Heavy cream Salt and pepper
Direcciones
- Peel and thinly slice the Jerusalem artichokes. Heat the butter and extra virgin olive oil together in a pan. Fry the fish fillets 3 min on each side. Set aside, keep hot. To the same pan add in the wine, scraping the bottom of the pan. Add in rosemary, lemon juice, Jerusalem artichokes, heavy cream, salt and pepper. Cook till 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 4 servings | |
| Calories 120 | |
| Calories from Fat 61 | 51% |
| Total Fat 6.89g | 9% |
| Saturated Fat 0.97g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 159mg | 7% |
| Potassium 36mg | 1% |
| Total Carbs 11.12g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.13g | 0% |
| Protein 0.85g | 1% |
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