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.