Steps to Make Award-winning Smoked haddock Fish cake with pomegranate couscous

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, smoked haddock fish cake with pomegranate couscous. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Smoked haddock Fish cake with pomegranate couscous is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Smoked haddock Fish cake with pomegranate couscous is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. 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:

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

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

So that is going to wrap this up for this special food smoked haddock fish cake with pomegranate couscous recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!