A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Locus Fish With Jerusalem Artichokes
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- #47273
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
4 locus fish fillets or other white firm-flesh fish
1 pound Jerusalem artichokes
2 tablespoons olive oil
1/4 cup white wine
1 teaspoon fresh rosemary, chopped
1 lemon, juiced
1 1/2 cup heavy cream
salt and pepper
directions
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, but 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.
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nutrition data
Nutritional data has not been calculated yet.
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