Smoked haddock Fish cake with pomegranate couscous

Hey everyone, it's Drew, welcome to my recipe site. Today, we're going to make a distinctive dish, Smoked haddock Fish cake with pomegranate couscous. One of my favorites. 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 recent trending foods in the world. It is easy, it's fast, it tastes delicious. It's enjoyed by millions every day. They are nice and they look fantastic. Smoked haddock Fish cake with pomegranate couscous is something that I have loved my whole life.

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To begin with this recipe, we must 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 can achieve that.

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 Get to make Smoked haddock Fish cake with pomegranate couscous:

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

Instructions to make 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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So that's going to wrap it up with this special food Recipe of Quick Smoked haddock Fish cake with pomegranate couscous. Thanks so much for reading. I am confident you will make this at home. There is 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. Thank you for reading. Go on get cooking!