Tender fish, buttery cabbage and crispy bacon, served in a Dijon cream sauce, create a sophisticated and satisfying taste sensation. A simple meal that tastes gourmet.
October 25 2019 recipe by Camilla Björklund, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dinner, Meal
Tender fish, buttery cabbage and crispy bacon, served in a Dijon cream sauce, create a sophisticated and satisfying taste sensation. A simple meal that tastes gourmet.
USMetric
4 servingservings
Ingredients
- 5 oz. 140 g bacon, cut into smaller pieces
- 1 (4 oz.) 1 (110 g) yellow onion, finely choppedyellow onions, finely chopped
- 1 1 garlic clove, finely choppedgarlic cloves, finely chopped
- 1 oz. 28 g butter for frying
- 1½ cups 350 ml heavy whipping cream
- 2 tbsp 2 tbsp Dijon mustard
- 1½ lbs 650 g cod, boneless fillet filletcod, boneless fillets fillet or other sustainable white fish fillet cut into portion sized piecesother sustainable white fish fillets cut into portion sized pieces
- salt and ground black pepper
Butter-fried veggies
- 1 lb 450 g green cabbage, shredded
- 1 (2¼ oz.) 1 (60 g) small carrot, peel into stripssmall carrots, peel into strips
- 2 tbsp 2 tbsp butter for frying
- salt and pepper
Garnish
- 2 tbsp 2 tbsp fresh parsley, finely chopped
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Instructions
Fry the bacon in a pan on medium high heat until crispy. Put aside on a plate. Leave the rendered fat in the pan.
Fry onion and garlic in butter in the same pan, until soft.
Add heavy cream and mustard. Mix and let it simmer for about 10 minutes until creamy. Season with salt and pepper to taste.
Season the fish with salt and pepper.
Place the fish in the frying pan and let simmer in the sauce on medium heat for 7-10 minutes, turning halfway through. Taste the sauce and add more seasoning if needed.
While the fish is simmering, in another large frying pan, melt the butter. Add the cabbage and carrot strips and sauté until tender.
To plate, place the fish on top of the cabbage and carrots, and cover with generous serving of cream sauce. Garnish with bacon pieces and chopped parsley.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
5 comments
1
Marie
November 28 2019
I thought carrots weren't to be eaten on the Keto woe??
Reply: #2
2
Reply to comment #1 by Marie
Kristin Parker Team Diet Doctor
December 2 2019
I thought carrots weren't to be eaten on the Keto woe??
The orange circle on this recipe indicates that this is one of our moderate low carb recipes, not keto. Those are identified with a green circle. You can read more about the different carb levels here.
https://www.dietdoctor.com/how-low-carb-is-low-carb3
Cecilia Sjögren
May 22 2021
Is it possible to se the carb calculation? When i do the recepie I get 15net carbs per portion. I really liked the dish but with 15g per portion it is not possible for me to have it.
Reply: #4
4
Reply to comment #3 by Cecilia Sjögren
Kerry Merritt Team Diet Doctor
May 22 2021
Is it possible to se the carb calculation? When i do the recepie I get 15net carbs per portion. I really liked the dish but with 15g per portion it is not possible for me to have it.
All of our nutritional information is based on the USDA National Nutrient Database. 10g is the number of net carbs per serving. The total carbs would be 14g per serving.
5
dgriffin1
September 30 2021
Very delicious recipe. We used red snapper, as that was what we had. Added another tsp of the mustard. Very satisfying meal. Will do again, but with the Cod.
