How to Make Ultimate Smoked haddock Fish cake with pomegranate couscous

Hey everyone, hope you are having an incredible day today. 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 will make it a bit tasty. This will be really delicious.

Smoked haddock Fish cake with pomegranate couscous is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. 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 have loved my entire 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:

1. Take Fishcake
2. Prepare 600 g potatoes, roughly chopped
3. Take 400 g undyed smoked haddock fillet
4. Make ready 3 tbsp olive oil
5. Prepare 1 tbsp capers, drained and chopped
6. Make ready Grated zest of 1 lemon
7. Prepare Small handful chopped fresh parsley
8. Get 1 medium egg yolk
9. Make ready Plain flour, for dusting
10. Prepare Lemon wedges, to serve
11. Take Couscous
12. Get 2 cup cooked couscous
13. Get 1 handful Parsley (finely chopped)
14. Prepare 1 cup Finely chopped red onions
15. Make ready 1 tbsp vegetable oil
16. Take 1 cup pomegranate
17. Get 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 it up with this exceptional food smoked haddock fish cake with pomegranate couscous recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!