Hello everybody, it is Louise, welcome to our recipe page. 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. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Smoked haddock Fish cake with pomegranate couscous is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Smoked haddock Fish cake with pomegranate couscous is something that I’ve loved my whole life. They are nice and they look fantastic.
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. Fish is a healthy and tasty addition to any diet.
To begin with this particular recipe, we have to 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 it.
The ingredients needed to make Smoked haddock Fish cake with pomegranate couscous:
- Take 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
- Make ready Grated zest of 1 lemon
- Make ready Small handful chopped fresh parsley
- Get 1 medium egg yolk
- Make ready Plain flour, for dusting
- Make ready Lemon wedges, to serve
- Prepare Couscous
- Prepare 2 cup cooked couscous
- Get 1 handful Parsley (finely chopped)
- Make ready 1 cup Finely chopped red onions
- Take 1 tbsp vegetable oil
- Prepare 1 cup pomegranate
- Take to taste Salt and pepper
Add fish to the mash with the sweetcorn, herbs and lemon rind. Season with salt and freshly ground black pepper, and mix well. 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 brunch Anyway, back to the smoked haddock fish cakes.
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
In this video, I'll be showing you how I cook Smoked Haddock Fish. Pieces of smoked haddock and haddock (Melanogrammus aeglefinus) fillet and mashed potato with an extra mature Cheddar cheese sauce centre Responsibly sourcing our seafood is important to us, which is why Tesco fish experts work with responsibly managed farms and fisheries to continually. Incorporate healthy fish recipes into your diet. Here is a recipe for Baked Haddock with Herb Couscous that the whole family will love! Fish fillets defrost in only a couple of hours, they cook suuuuper fast and provide you with a lot of important nutrients, such as protein and vitamin D (<- very.
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