Smoked Fish Over Creamy Cabbage
7.8g
Net Carbs
31.0g
Protein
24.2g
Fat
4.3g
Fiber
382
Calories
Ingredients:
- 1 head, medium (about 5-3/4" dia) Cabbage
- 1/2 cup Heavy Cream
- 2 tablespoons Parsley
- 4 tablespoons Unsalted Butter Stick
- 1/2 teaspoon Black Pepper
- 1/2 fruit without seed Lemons (with Peel)
- 1 medium (2-1/2" diameter) Onions
- 1 teaspoon Lemon Zest
- 16 oz, bonelesses Smoked Trout
Directions:
- Zest the lemon (you will need 1 tsp zest). Cut it in half and then juice half the lemon into a small bowl and set aside. Slice the remaining lemon to use as a garnish.
- 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.
- Melt 2 tablespoons butter in a large sauté pan over medium heat. Add onions and cook until fragrant (season with salt) about 2 minutes. Add the cabbage and cook an additional 2 minutes; stir gently to coat in butter.
- Pour in cream; add black pepper and lemon zest. 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 2-tablespoons fresh chopped parsley and lemon slices.
