Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, smoked haddock fish cake with pomegranate couscous. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look 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. Try our delicious smoked haddock fishcakes recipe.
Smoked haddock Fish cake with pomegranate couscous is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Smoked haddock Fish cake with pomegranate couscous is something that I’ve loved my entire life.
To get started with this recipe, we have to 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 that.
The ingredients needed to make Smoked haddock Fish cake with pomegranate couscous:
- Make ready Fishcake
- Make ready 600 g potatoes, roughly chopped
- Take 400 g undyed smoked haddock fillet
- Make ready 3 tbsp olive oil
- Get 1 tbsp capers, drained and chopped
- Take Grated zest of 1 lemon
- Make ready Small handful chopped fresh parsley
- Get 1 medium egg yolk
- Take Plain flour, for dusting
- Take Lemon wedges, to serve
- Take Couscous
- Take 2 cup cooked couscous
- Take 1 handful Parsley (finely chopped)
- Prepare 1 cup Finely chopped red onions
- Make ready 1 tbsp vegetable oil
- Get 1 cup pomegranate
- Make ready to taste Salt and pepper
Take pasta bake to new heights with this moreish macaroni and smoked haddock dish. It can be assembled in advance and finished in the oven the. Fish is a healthy and tasty addition to any diet. One widely available fish is haddock, which can be bought fresh or smoked.
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
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. We're getting ready for Fish Fridays during Lent, so this is going to be one of the dishes we will be.
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