Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, smoked haddock fish cake with pomegranate couscous. One of my favorites food recipes. For mine, I will make it a bit unique. 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. Smoked haddock Fish cake with pomegranate couscous.
Smoked haddock Fish cake with pomegranate couscous is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Smoked haddock Fish cake with pomegranate couscous is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this 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:
- Make ready Fishcake
- Make ready 600 g potatoes, roughly chopped
- Make ready 400 g undyed smoked haddock fillet
- Get 3 tbsp olive oil
- Get 1 tbsp capers, drained and chopped
- Prepare Grated zest of 1 lemon
- Make ready Small handful chopped fresh parsley
- Make ready 1 medium egg yolk
- Take Plain flour, for dusting
- Prepare Lemon wedges, to serve
- Get Couscous
- Make ready 2 cup cooked couscous
- Prepare 1 handful Parsley (finely chopped)
- Make ready 1 cup Finely chopped red onions
- Take 1 tbsp vegetable oil
- Get 1 cup pomegranate
- Prepare to taste Salt and pepper
Smoked haddock Fish cake with pomegranate couscous. Just so tasty and easy to make. For the couscous, place the couscous into a bowl and cover with boiling water. Meanwhile, preheat the grill to medium-high.
Steps 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
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. For the haddock cakes, bring the milk to a simmer in a heavy-based pan and add the haddock fillets. Poaching smoked haddock in milk is one of the best ways to cook this fish to help retain its moisture. Fish cakes make a great easy supper dish and seem to be popular with everyone.
So that is going to wrap it up with this special food smoked haddock fish cake with pomegranate couscous recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
