Steps to Prepare Quick Smoked haddock Fish cake with pomegranate couscous

Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, smoked haddock fish cake with pomegranate couscous. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Smoked haddock Fish cake with pomegranate couscous is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Smoked haddock Fish cake with pomegranate couscous is something which I have loved my entire life.

To begin with this particular 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 can achieve that.

The ingredients needed to make Smoked haddock Fish cake with pomegranate couscous:

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

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