Ingredients
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20g Unsalted Butter
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200g Leek, finely sliced
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1-2 Garlic Cloves, finely sliced
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400g Cauliflower Rice (either rice this yourself in a food processor, or buy it pre-riced)
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5g Vegetable Bouillon dissolved in 100ml hot water
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360g Smoked Haddock, skinned and cut into large chunks
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40g Soured Cream
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A couple of sprigs of Fresh Dill (or 1/2 tsp dried dill)
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Salt & Pepper to taste
Directions
Heat the butter over a gentle heat in a large sauté / frying pan that has a good fitting lid.
Add the sliced leeks and garlic and cook for 3-5 minute to soften.
Add the cauliflower rice and combine well with the leeks and cook for 2 minutes.
Add the stock and stir through the rice, lay the haddock fillets on top of the rice and place the lid on the pan.
Keep the heat low/medium to allow the dish to cook gently for 10-12 minutes.
Remove the lid and check the fish is cooked - it should be firm.
Gently break the fish into the rice mix. If there is excess liquid just turn the heat to high for a minute to allow it to evaporate.
Reduce the heat, add the soured cream and the dill and gently combine.
Season to taste.
Nutrition per serving
Calories 331,
Carbs (net) 11 grams,
Protein 35 grams,
Fat 15 grams
