Smoked haddock Fish cake with pomegranate couscous
Smoked haddock Fish cake with pomegranate couscous

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, smoked haddock fish cake with pomegranate couscous. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Smoked haddock Fish cake with pomegranate couscous is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Smoked haddock Fish cake with pomegranate couscous is something which I’ve loved my entire life. They are fine and they look fantastic.

Gently fold the haddock, capers, lemon zest, parsley and egg yolk into the mash, and season. Heat the remaining olive oil in a frying pan over a medium heat. Smoked Haddock and Sweetcorn Curry, GF DF EF SF NF. Mould into a cake shape and dust with flour.

To get started with this particular recipe, we have to first prepare a few components. You can have smoked haddock fish cake with pomegranate couscous using 17 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Smoked haddock Fish cake with pomegranate couscous:
  1. Take Fishcake
  2. Get 600 g potatoes, roughly chopped
  3. Get 400 g undyed smoked haddock fillet
  4. Make ready 3 tbsp olive oil
  5. Make ready 1 tbsp capers, drained and chopped
  6. Take Grated zest of 1 lemon
  7. Get Small handful chopped fresh parsley
  8. Prepare 1 medium egg yolk
  9. Make ready Plain flour, for dusting
  10. Make ready Lemon wedges, to serve
  11. Take Couscous
  12. Prepare 2 cup cooked couscous
  13. Prepare 1 handful Parsley (finely chopped)
  14. Make ready 1 cup Finely chopped red onions
  15. Make ready 1 tbsp vegetable oil
  16. Make ready 1 cup pomegranate
  17. Take to taste Salt and pepper

Peel the potatoes and put in a saucepan with water to cover. Remove from milk, and pat dry with paper towels. Put some flour in a bag, add fish and shake gently until coated. In a large pan, melt about a tablespoons of the butter with the oil over medium heat.

Instructions to make Smoked haddock Fish cake with pomegranate couscous:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Making couscous. Put some vegetable oil in to a small saucepan. Fry onion on a medium heat until softened.
  6. Add cooked couscous into the saucepan. Mix well.
  7. Seasoning with salt and pepper. Stir well
  8. Turn heating off and add parsley and pomegranate.
  9. Serve couscous with smoked haddock fishcake and a lemon wedge

Put some flour in a bag, add fish and shake gently until coated. In a large pan, melt about a tablespoons of the butter with the oil over medium heat. Beyond potato and fish, additions to the cake mix should be no more than seasoning. For instance, a few scattered capers or spring onions, a hint of grated horseradish or lemon zest. Smoked haddock Fish cake with pomegranate couscous.

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