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.
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|Serving Size: 1 Serving (174g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 164 (64%)|
|Amt Per Serving||% DV|
|Total Fat 18.2g||24 %|
|Saturated Fat 10.5g||53 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 61.1mg||19 %|
|Sodium 60.5mg||2 %|
|Potassium 531.2mg||14 %|
|Total Carbohydrate 21.9g||6 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 20g|
|Protein 3.2g||5 %|
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Calories per serving: 257
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