Locus Fish With Jerusalem Artichokes
Description
This elegant yet comforting dish pairs firm white fish with the nutty, earthy flavor of Jerusalem artichokes. The fish is pan-seared to golden perfection, while the artichokes simmer in a luxurious sauce made with heavy cream, white wine, and fresh rosemary. The result is a harmonious balance of tender textures and sophisticated flavors. Perfect for a special weeknight dinner or a romantic meal for two, this recipe brings restaurant-quality taste to your home kitchen. The creamy sauce clings beautifully to the fish and vegetables, making every bite satisfying and rich.Ingredients
Directions
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Peel and thinly slice the Jerusalem artichokes.
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Pat the fish fillets dry with paper towels and season both sides with salt and pepper.
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Heat olive oil and butter in a large skillet over medium-high heat.
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Add the fish fillets to the pan and cook for 3 minutes on each side, or until golden brown and cooked through.
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Remove the fish from the pan and set aside on a plate, covering loosely to keep warm.
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In the same pan, pour in the white wine, scraping up any browned bits from the bottom with a wooden spoon.
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Add the chopped rosemary, lemon juice, sliced Jerusalem artichokes, heavy cream, salt, and pepper to the pan.
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Simmer the mixture gently for 10-15 minutes, or until the artichokes are tender and the sauce has reduced slightly.
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Transfer the fish fillets to serving plates.
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Spoon the artichoke and cream sauce over the fish.
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Garnish with fresh rosemary sprigs before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 140.0kcal
- % Daily Value *
- Total Fat 4.0g7%
- Saturated Fat 1.0g5%
- Cholesterol 50.0mg17%
- Sodium 55.0mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 23.0g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Storage:** Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to prevent the cream sauce from splitting.
**Substitutions:** If Jerusalem artichokes are unavailable, you can substitute them with regular artichoke hearts, sliced potatoes, or parsnips. For a lighter version, use half-and-half instead of heavy cream, though the sauce will be less rich.
**Fish Selection:** Any firm white fish works well here. Cod, halibut, snapper, or sea bass are excellent choices. Avoid oily fish like salmon for this specific cream sauce profile.
**Preparation Tip:** Jerusalem artichokes can oxidize and turn brown quickly after peeling. To prevent this, toss them in lemon water immediately after slicing until ready to cook.
