Easiest Way to Prepare Quick Smoked haddock Fish cake with pomegranate couscous

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, smoked haddock fish cake with pomegranate couscous. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Smoked haddock Fish cake with pomegranate couscous is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Smoked haddock Fish cake with pomegranate couscous is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to 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. Prepare 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. Take Grated zest of 1 lemon
7. Prepare Small handful chopped fresh parsley
8. Get 1 medium egg yolk
9. Make ready Plain flour, for dusting
10. Make ready Lemon wedges, to serve
11. Make ready Couscous
12. Make ready 2 cup cooked couscous
13. Prepare 1 handful Parsley (finely chopped)
14. Get 1 cup Finely chopped red onions
15. Make ready 1 tbsp vegetable oil
16. Take 1 cup pomegranate
17. Make ready 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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