Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, smoked haddock fish cake with pomegranate couscous. It is one of my favorites. This time, I am going to 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 popular of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, 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. This quick and creamy classic American fish soup makes a mouthwatering midweek meal, with chunky new potatoes and smoky white fish fillets.
To begin with this particular 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 can achieve it.
The ingredients needed to make Smoked haddock Fish cake with pomegranate couscous:
- Prepare Fishcake
- Get 600 g potatoes, roughly chopped
- Prepare 400 g undyed smoked haddock fillet
- Make ready 3 tbsp olive oil
- Prepare 1 tbsp capers, drained and chopped
- Prepare Grated zest of 1 lemon
- Make ready Small handful chopped fresh parsley
- Take 1 medium egg yolk
- Get Plain flour, for dusting
- Prepare Lemon wedges, to serve
- Take Couscous
- Take 2 cup cooked couscous
- Take 1 handful Parsley (finely chopped)
- Prepare 1 cup Finely chopped red onions
- Take 1 tbsp vegetable oil
- Prepare 1 cup pomegranate
- Make ready to taste Salt and pepper
Fish is a healthy and tasty addition to any diet. One widely available fish is haddock, which can be bought fresh or smoked. Smoked haddock can be yellow in color (dyed) or not dyed depending on your preference. In this video, I'll be showing you how I cook Smoked Haddock Fish.
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
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 brunch Anyway, back to the smoked haddock fish cakes. We're getting ready for Fish Fridays during Lent, so this is going to be one of the dishes we will be. The Best Haddock Fish Cakes Recipes on Yummly Smoked haddock Fish cakes with a grain mustard aioliKitchen Exile.
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