Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, smoked haddock fish cake with pomegranate couscous. It is one of my favorites. For mine, I’m gonna make it a 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 well liked of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. Smoked haddock Fish cake with pomegranate couscous is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have 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:
- Get Fishcake
- Make ready 600 g potatoes, roughly chopped
- Make ready 400 g undyed smoked haddock fillet
- Take 3 tbsp olive oil
- Get 1 tbsp capers, drained and chopped
- Take Grated zest of 1 lemon
- Make ready Small handful chopped fresh parsley
- Get 1 medium egg yolk
- Prepare Plain flour, for dusting
- Get Lemon wedges, to serve
- Make ready Couscous
- Prepare 2 cup cooked couscous
- Make ready 1 handful Parsley (finely chopped)
- Get 1 cup Finely chopped red onions
- Prepare 1 tbsp vegetable oil
- Take 1 cup pomegranate
- Get to taste Salt and pepper
SWEDISH FISH CAKES WITH AVOCADO SPROUT SALADWhat To Cook Today. fresh basil, salmon fillets, lemon, lemon, red pepper, tomatoes. Smoked haddock fish cakes are a fabulous way to add more seafood to your diet. They are easy and quick to make, and will fit the bill for lunch or dinner! Start adding a few smoked haddock fish cakes at a time.
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
Fry until nicely golden brown before turning. When cooked, remove from pan and place on. Try our delicious smoked haddock fishcakes recipe. Flavoursome smoked haddock makes a tasty alternative to salmon fishcakes. Add fish to the mash with the sweetcorn, herbs and lemon rind.
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