Locus Fish with Jerusalem Artichokes

This fish dish pairs pan-fried fillets with a rich cream sauce built on thinly sliced Jerusalem artichokes braised in white wine, rosemary, and lemon juice. The artichokes cook for over an hour in the cream until they soften and start to dissolve, thickening the sauce naturally with their starch.

Fry the fish first, just 3 minutes per side, then set it aside while you build the sauce in the same pan. Deglazing with white wine lifts all the browned bits from the fish, and those fond flavors become the backbone of the cream sauce.

The sauce reduces by half during the long simmer. What starts as thin cream becomes a thick, glossy coating that clings to each fillet. The Jerusalem artichokes break down partially, some holding their shape for texture while others dissolve into the sauce.

Pro Tips

• Slice the Jerusalem artichokes thin and uniform. Thick pieces won’t soften fully in the braising time and you’ll have crunchy chunks in your creamy sauce.
• Use any firm white fish: halibut, sea bass, cod, or snapper all work well here.
• Don’t skip the lemon juice. The acid cuts through the richness of the cream and keeps the sauce from tasting heavy.
• Keep the fish warm while the sauce reduces. A low oven with the fillets loosely covered in foil works perfectly.

Variations

• Add a handful of sautéed wild mushrooms to the sauce during the last 15 minutes for an earthy layer.
• Substitute sunchoke puree for the sliced artichokes for a completely smooth sauce.
• Use dry vermouth instead of white wine for a more herbaceous, aromatic flavor in the sauce.