Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, smoked haddock fish cake with pomegranate couscous. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Smoked haddock Fish cake with pomegranate couscous is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Smoked haddock Fish cake with pomegranate couscous is something which I’ve loved my entire life.
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.
To begin with this recipe, we have to prepare a few ingredients. 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:
- Make ready Fishcake
- Make ready 600 g potatoes, roughly chopped
- Take 400 g undyed smoked haddock fillet
- Take 3 tbsp olive oil
- Make ready 1 tbsp capers, drained and chopped
- Get Grated zest of 1 lemon
- Get Small handful chopped fresh parsley
- Prepare 1 medium egg yolk
- Make ready Plain flour, for dusting
- Take Lemon wedges, to serve
- Get Couscous
- Prepare 2 cup cooked couscous
- Take 1 handful Parsley (finely chopped)
- Make ready 1 cup Finely chopped red onions
- Take 1 tbsp vegetable oil
- Get 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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