SMOKED FISH OVER CREAMY CABBAGE
Servings: 8
Prep time: 0:10:00
Bake/Cook time: 0:35:00
Calories: 141
Fat: 10 grams
Protein: 9 grams
Carbohydrates: 3 grams
Fiber: 1 grams
Net Carbs: 2 grams
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
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 saut 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.
A little too rich and intensely flavored to be an entre, this makes
a wonderful make-ahead first course. The earthy, sweet flavor of
cabbage is balanced with savory smoked fish.
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to
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