Smoked Fish Over Creamy Cabbage

Smoked Fish Over Creamy Cabbage
Smoked Fish Over Creamy Cabbage

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1/2

    small white cabbage head

  • 1/2

    cup cream

  • 4

    tablespoons butter divided

  • 1/2

    teaspoon freshly-ground black pepper

  • 1

    teaspoon grated lemon rind

  • 8

    ounces smoked fish bones removed, broken into small pieces (trout, salmon, finnan haddie, sturgeon, sable)

  • 2

    tablespoons chopped fresh parsley

  • 1/2

    lemon thinly sliced

Directions

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

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