Locus Fish With Jerusalem Artichokes

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.

Cooking Method: Frying

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 140.0

Dietary: Gluten-free

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

4 fillets white firm-flesh fish (such as cod, halibut, or snapper)
1 lb Jerusalem artichokes, peeled and thinly sliced
1 tbsp fresh rosemary, chopped
1 lemon juiced
1.5 cups heavy cream
2 tbsp olive oil
1 tbsp butter
0.25 cup white wine
to taste salt and pepper

Directions

1
Peel and thinly slice the Jerusalem artichokes.
2
Pat the fish fillets dry with paper towels and season both sides with salt and pepper.
3
Heat olive oil and butter in a large skillet over medium-high heat.
4
Add the fish fillets to the pan and cook for 3 minutes on each side, or until golden brown and cooked through.
5
Remove the fish from the pan and set aside on a plate, covering loosely to keep warm.
6
In the same pan, pour in the white wine, scraping up any browned bits from the bottom with a wooden spoon.
7
Add the chopped rosemary, lemon juice, sliced Jerusalem artichokes, heavy cream, salt, and pepper to the pan.
8
Simmer the mixture gently for 10-15 minutes, or until the artichokes are tender and the sauce has reduced slightly.
9
Transfer the fish fillets to serving plates.
10
Spoon the artichoke and cream sauce over the fish.
11
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.

Keywords: fish, jerusalem artichokes, rosemary, cream sauce, white wine, pan-seared, dinner, easy, comfort food, seafood, vegetables, lemon, olive oil, quick, healthy

Read it online: https://www.chefs-mate.com/recipe/locus-fish-with-jerusalem-artichokes-2/