Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, smoked haddock fish cake with pomegranate couscous. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
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
Smoked haddock Fish cake with pomegranate couscous is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Smoked haddock Fish cake with pomegranate couscous is something which I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to first 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 that.
The ingredients needed to make Smoked haddock Fish cake with pomegranate couscous:
- Prepare Fishcake
- Prepare 600 g potatoes, roughly chopped
- Prepare 400 g undyed smoked haddock fillet
- Prepare 3 tbsp olive oil
- Get 1 tbsp capers, drained and chopped
- Get Grated zest of 1 lemon
- Get Small handful chopped fresh parsley
- Prepare 1 medium egg yolk
- Prepare Plain flour, for dusting
- Get Lemon wedges, to serve
- Prepare Couscous
- Take 2 cup cooked couscous
- Get 1 handful Parsley (finely chopped)
- Prepare 1 cup Finely chopped red onions
- Make ready 1 tbsp vegetable oil
- Make ready 1 cup pomegranate
- Make ready 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.
Steps 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
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.
So that is going to wrap this up for this exceptional food smoked haddock fish cake with pomegranate couscous recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
