Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, smoked haddock fish cake with pomegranate couscous. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Smoked haddock Fish cake with pomegranate couscous is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Smoked haddock Fish cake with pomegranate couscous is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can cook smoked haddock fish cake with pomegranate couscous using 17 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Smoked haddock Fish cake with pomegranate couscous:
- Get Fishcake
- Take 600 g potatoes, roughly chopped
- Make ready 400 g undyed smoked haddock fillet
- Take 3 tbsp olive oil
- Take 1 tbsp capers, drained and chopped
- Make ready Grated zest of 1 lemon
- Get Small handful chopped fresh parsley
- Take 1 medium egg yolk
- Make ready Plain flour, for dusting
- Prepare Lemon wedges, to serve
- Prepare Couscous
- Make ready 2 cup cooked couscous
- Make ready 1 handful Parsley (finely chopped)
- Make ready 1 cup Finely chopped red onions
- Make ready 1 tbsp vegetable oil
- Make ready 1 cup pomegranate
- Take to taste Salt and pepper
Steps to make Smoked haddock Fish cake with pomegranate couscous:
- Cooking fishcake. Cook the potatoes in a saucepan of boiling, salted water for 15-20 minutes or until tender. Drain well, mash and set aside, covered.
- Meanwhile, preheat the grill to medium-high. Put the haddock in a roasting tin and brush with 1 tablespoon oil. Grill for 8-10 minutes or until just cooked through. Set aside to cool, then discard the skin and bones and flake into chunks.
- Gently fold the haddock, capers, lemon zest, parsley and egg yolk into the mash, and season. Shape the mixture into 8 fishcakes and cover and chill for 20 minutes or overnight.
- Heat the remaining olive oil in a frying pan over a medium heat. Dust the fishcakes with a little flour and fry for 3-4 minutes each side, until golden.
- Making couscous. Put some vegetable oil in to a small saucepan. Fry onion on a medium heat until softened.
- Add cooked couscous into the saucepan. Mix well.
- Seasoning with salt and pepper. Stir well
- Turn heating off and add parsley and pomegranate.
- Serve couscous with smoked haddock fishcake and a lemon wedge
So that is going to wrap it up for this special food smoked haddock fish cake with pomegranate couscous recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
