Steps to Prepare Speedy Smoked haddock Fish cake with pomegranate couscous

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, smoked haddock fish cake with pomegranate couscous. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Smoked haddock Fish cake with pomegranate couscous is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Smoked haddock Fish cake with pomegranate couscous is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook 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:

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