Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, smoked haddock fish cake with pomegranate couscous. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Smoked haddock Fish cake with pomegranate couscous is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Smoked haddock Fish cake with pomegranate couscous is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. 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:
- Get Fishcake
- Prepare 600 g potatoes, roughly chopped
- Prepare 400 g undyed smoked haddock fillet
- Take 3 tbsp olive oil
- Get 1 tbsp capers, drained and chopped
- Make ready Grated zest of 1 lemon
- Make ready Small handful chopped fresh parsley
- Make ready 1 medium egg yolk
- Make ready Plain flour, for dusting
- Prepare Lemon wedges, to serve
- Take Couscous
- Make ready 2 cup cooked couscous
- Make ready 1 handful Parsley (finely chopped)
- Prepare 1 cup Finely chopped red onions
- Take 1 tbsp vegetable oil
- Get 1 cup pomegranate
- Prepare to taste Salt and pepper
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
So that’s going to wrap it up with this exceptional food smoked haddock fish cake with pomegranate couscous recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
