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

Hey everyone, it is Brad, welcome to our recipe page. 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 little bit tasty. This will be really delicious.

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.

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 yummy. It is enjoyed by millions every day. Smoked haddock Fish cake with pomegranate couscous is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook smoked haddock fish cake with pomegranate couscous using 17 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Smoked haddock Fish cake with pomegranate couscous:

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

Steps 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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