---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables, Fish
       Yield: 4 servings
       4    Locus fish fillets
            - Or white firm-flesh fish
       1 lb Jerusalem artichokes
       2 tb Olive oil
     1/4 c  White wine
       1 ts Fresh rosemary, chopped
            Juice from 1 lemon
   1 1/2 c  Heavy cream
            Salt and pepper
   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, 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.