Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, smoked haddock fish cake with pomegranate couscous. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Smoked haddock Fish cake with pomegranate couscous is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Smoked haddock Fish cake with pomegranate couscous is something that 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. Haddock Fish Cakes Recipes on Yummly

To begin with this particular recipe, we have to prepare a few components. You can have smoked haddock fish cake with pomegranate couscous using 17 ingredients and 9 steps. Here is how you cook it.

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

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

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. Fry until nicely golden brown before turning.

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

Start adding a few smoked haddock fish cakes at a time. Fry until nicely golden brown before turning. When cooked, remove from pan and place on. Recipe Video for the Consorzio del Parmigiano Reggiano. Dominic Chapman shares his smoked haddock fish cakes recipe.

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