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This is pan-fried fish fillets with a sunchoke sauce. Serve with rice and a salad with fruit for dessert.
Ingredients:
1 pound firm white fleshed fish filets
1 pound Jerusalem Artichokes, thinly sliced
2 Tbsp olive oil
1/2 cup white wine
2 Tbsp lemon juice
1/2 tsp dried rosemary, or 1 tsp fresh
1 cup heavy cream or stock
Procedure:
Add oil to a skillet and quickly pan fry the fish filets. Remove the fish and set aside, keeping warm while you finish
the sauce. To the pan, add sunchokes, lemon juice, wine, rosemary and cream or stock. Continue to stir for about
10 to 15 minutes until the sauce reduces and thickens to the desired consistency. Drizzle sauce over fish before
serving.
Serving Size:
4 servings
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