Step-by-Step Guide to Prepare Ultimate Smoked haddock Fish cake with pomegranate couscous

Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, smoked haddock fish cake with pomegranate couscous. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Smoked haddock Fish cake with pomegranate couscous is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Smoked haddock Fish cake with pomegranate couscous is something that I have loved my whole life. They’re nice and they look wonderful.

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. Mould into a cake shape and dust with flour. See more ideas about Haddock recipes, Recipes, Fish recipes.

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

Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly. Smoked Haddock and Sweetcorn Curry, GF DF EF SF NF. Remove from milk, and pat dry with paper towels. Put some flour in a bag, add fish and shake gently until coated.

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

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. Smoked haddock Fish cake with pomegranate couscous. Just so tasty and easy to make.

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