Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, smoked haddock fish cake with pomegranate couscous. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Smoked haddock is good value and makes great smoky fish cakes, but make sure you go for the undyed version. For the haddock cakes, bring the milk to a simmer in a heavy-based pan and add the haddock fillets. Cook smoked haddock in a range of comforting dishes.
Smoked haddock Fish cake with pomegranate couscous is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Smoked haddock Fish cake with pomegranate couscous is something which I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook smoked haddock fish cake with pomegranate couscous using 17 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Smoked haddock Fish cake with pomegranate couscous:
- Make ready Fishcake
- Get 600 g potatoes, roughly chopped
- Make ready 400 g undyed smoked haddock fillet
- Get 3 tbsp olive oil
- Prepare 1 tbsp capers, drained and chopped
- Make ready Grated zest of 1 lemon
- Take Small handful chopped fresh parsley
- Make ready 1 medium egg yolk
- Prepare Plain flour, for dusting
- Prepare Lemon wedges, to serve
- Prepare Couscous
- Make ready 2 cup cooked couscous
- Get 1 handful Parsley (finely chopped)
- Make ready 1 cup Finely chopped red onions
- Prepare 1 tbsp vegetable oil
- Take 1 cup pomegranate
- Take to taste Salt and pepper
Serve the haddock while still hot. Poached smoked haddock, typically a British dish, is traditionally served with fresh baked bread and butter. Smoked haddock fish cakes are a fabulous way to add more seafood to your diet. They are easy and quick to make, and will fit the bill for brunch Anyway, back to the smoked haddock fish cakes.
Instructions 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
We're getting ready for Fish Fridays during Lent, so this is going to be one of the dishes we will be. Try our delicious smoked haddock fishcakes recipe. Flavoursome smoked haddock makes a tasty alternative to salmon fishcakes. Add fish to the mash with the sweetcorn, herbs and lemon rind. Season with salt and freshly ground black pepper, and mix well..
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