Easiest Way to Make Perfect Smoked haddock Fish cake with pomegranate couscous

Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, smoked haddock fish cake with pomegranate couscous. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Smoked haddock Fish cake with pomegranate couscous is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Smoked haddock Fish cake with pomegranate couscous is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. 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:

1. Get Fishcake
2. Prepare 600 g potatoes, roughly chopped
3. Take 400 g undyed smoked haddock fillet
4. Prepare 3 tbsp olive oil
5. Prepare 1 tbsp capers, drained and chopped
6. Take Grated zest of 1 lemon
7. Make ready Small handful chopped fresh parsley
8. Get 1 medium egg yolk
9. Prepare Plain flour, for dusting
10. Get Lemon wedges, to serve
11. Make ready Couscous
12. Make ready 2 cup cooked couscous
13. Prepare 1 handful Parsley (finely chopped)
14. Take 1 cup Finely chopped red onions
15. Get 1 tbsp vegetable oil
16. Prepare 1 cup pomegranate
17. Take to taste Salt and pepper

Instructions 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’s going to wrap this up for this exceptional food smoked haddock fish cake with pomegranate couscous recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!