Fish with creamy egg sauce and sugar snaps
This simple low carb dish with cooked white fish sports a silky creamy egg sauce, and is complemented by the royal crunch of fresh sugar snaps with a hint of lemon. Because sometimes less is more.
- 1¾ lbs 800 g cod, boneless filletcod, boneless fillets
- 1 1 fish bouillon cubefish bouillon cubes (optional)
- 2 oz. 55 g butter
- 11⁄3 cups 325 ml heavy whipping cream
- 7 oz. (4⁄5 cup) 200 g (210 ml) cream cheese
- salt and pepper
- 2 tbsp 2 tbsp fresh parsley, chopped
- 3 3 egg, hard-boiledeggs, hard-boiled
- 1 lb 450 g sugar snap peas
- 2 tbsp 2 tbsp butter
- 1 1 lemon, slicedlemons, sliced
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Making low carb simple
- In a saucepan, crumble the fish bouillon and pour in as much water as will cover the fish. Bring the water to a boil.
- Cut the fish into smaller pieces and place them in the water. Cook over low heat with the lid on for about 3 minutes. Remove the fish with a slotted spoon and keep warm.
- Melt butter in a saucepan. Add cream and cream cheese. Bring to a boil while stirring continuously, then lower the heat. Let simmer for a few minutes, until the sauce thickens. Season with salt and pepper. Stir in finely chopped parsley and chopped hard-boiled eggs. Stir gently to combine.
- Fry sugar snaps for a few minutes in butter and serve together with the fish and egg sauce.
*If you don't have bouillon, you can use lightly salted water and a few drops of freshly squeezed lemon juice in Step 1.