Smoked Fish Over Creamy Cabbage

Recipe Ingredients

1/2 lb	227g / 8oz	White cabbage head (small)
1/2 cup	118ml	Cream
4 tablespoons	60ml	Butter - divided
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 teaspoon	5ml	Grated lemon rind
8 oz	227g	Smoked fish - bones removed,
		Broken into small pieces
		= (trout, salmon, finnan haddie,
		Sturgeon, sable)
2 tablespoons	30ml	Chopped fresh parsley
1/2		Lemon - thinly sliced

Recipe Instructions

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 saute 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

Description:

"A little too rich and intensely flavored to be an entree, this makes a wonderful make-ahead first course. The earthy, sweet flavor of cabbage is balanced with savory smoked fish."

Source:
Atkins Cookbook at http://atkinscenter.com

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