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Smoked Fish Over Creamy Cabbage
1/2 small white cabbage head
1/2 cup of cream
4 tablespoons of butter, divided
1/2 teaspoon of freshly-ground black pepper
1 teaspoon of grated lemon rind
8 ounces of smoked fish, bones removed, broken into small pieces
(trout, salmon, finnan haddie, sturgeon, sable)
2 tablespoons of chopped fresh parsley
1/2 lemon, thinly sliced |
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Bring a large pot of lightly-salted water to a boil. Quarter cabbage and remove center core; cut into 1/2-inch strips. Cook cabbage 10 minutes. Drain well and pat dry.
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.
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.
This recipe yields 8 servings.
Carbohydrates: 3 grams
Net Carbs: 2 grams
Fiber: 1 grams
Protein: 9 grams
Fat: 10.5 grams
Calories: 141
Formatted for MC6 06-03-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 88 Calories; 10g Fat (93.4% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 29mg Cholesterol; 65mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 2 Fat.
Recipe By: Atkins Cookbook at http://atkinscenter.com
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