How to Make Favorite Smoked haddock Fish cake with pomegranate couscous

Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, smoked haddock fish cake with pomegranate couscous. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look 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 current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Smoked haddock Fish cake with pomegranate couscous is something that I’ve loved my whole life.

To get started with this recipe, we must first 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 that.

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

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

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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