Easiest Way to Make Ultimate Smoked haddock Fish cake with pomegranate couscous
Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Steps to Prepare Homemade Smoked haddock Fish cake with pomegranate couscous. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Smoked haddock Fish cake with pomegranate couscous, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Smoked haddock Fish cake with pomegranate couscous delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
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 cook it.
Just so tasty and easy to make. Go so perfectly well with couscous top up with pomegranate😋 #summerchallenge2
Ingredients and spices that need to be Make ready to make Smoked haddock Fish cake with pomegranate couscous:
- Fishcake
- 600 g potatoes, roughly chopped
- 400 g undyed smoked haddock fillet
- 3 tbsp olive oil
- 1 tbsp capers, drained and chopped
- Grated zest of 1 lemon
- Small handful chopped fresh parsley
- 1 medium egg yolk
- Plain flour, for dusting
- Lemon wedges, to serve
- Couscous
- 2 cup cooked couscous
- 1 handful Parsley (finely chopped)
- 1 cup Finely chopped red onions
- 1 tbsp vegetable oil
- 1 cup pomegranate
- to taste Salt and pepper
Steps to make 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
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