Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, smoked haddock fish cake with pomegranate couscous. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really 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. Meanwhile, put the smoked haddock in a large shallow microwaveproof dish and pour over the milk.
Smoked haddock Fish cake with pomegranate couscous is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Smoked haddock Fish cake with pomegranate couscous is something that I’ve loved my whole life.
To get started 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 cook that.
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
- Prepare 3 tbsp olive oil
- Get 1 tbsp capers, drained and chopped
- Take Grated zest of 1 lemon
- Prepare Small handful chopped fresh parsley
- Get 1 medium egg yolk
- Prepare Plain flour, for dusting
- Get Lemon wedges, to serve
- Make ready Couscous
- Take 2 cup cooked couscous
- Take 1 handful Parsley (finely chopped)
- Take 1 cup Finely chopped red onions
- Make ready 1 tbsp vegetable oil
- Make ready 1 cup pomegranate
- Take to taste Salt and pepper
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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
Flavoursome smoked haddock makes a tasty alternative to salmon fishcakes. Add fish to the mash with the sweetcorn, herbs and lemon rind. Season with salt and freshly ground black pepper, and mix well. Fish is a healthy and tasty addition to any diet. One widely available fish is haddock, which can be bought fresh or smoked.
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