Smoked Fish Over Creamy Cabbage
Servings: 8
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Carbs: 3 grams
Net Carbs: 2 grams
Protein: 9 grams
Fat: 10.5 grams
Calories: 141
Ingredients:
1/2 small head white cabbage
1/2 cup cream
4 tablespoons butter, divided
1/2 teaspoon freshly ground black pepper
1 teaspoon grated lemon rind
8 ounces smoked fish (trout, salmon, finnan haddie, sturgeon, sable), bones removed, broken into small pieces
2 tablespoons chopped fresh parsley
1/2 lemon, thinly sliced
Instructions:
1. Bring a large pot of lightly salted water to a boil. Quarter cabbage and remove center core; cut into 1/2" strips. Cook cabbage 10 minutes. Drain well and pat dry.
2. Melt 2 tablespoons butter in a large sauté pan over medium heat. Add cabbage and cook, 2 minutes; stir gently to coat in butter. Pour in cream; add black pepper and lemon rind. Cook 5 minutes, until cabbage is tender.
3. Add smoked fish to skillet, gently fold in with a rubber spatula. Cook 3 minutes over low heat. Melt remaining butter in a small, microwave-safe cup. Drizzle over fish. Garnish with chopped parsley and lemon slices.
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