Step-by-Step Guide to Make Ultimate Smoked haddock Fish cake with pomegranate couscous

Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, smoked haddock fish cake with pomegranate couscous. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Smoked haddock Fish cake with pomegranate couscous is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Smoked haddock Fish cake with pomegranate couscous is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. 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:

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

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