Hey everyone, it is 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 food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look 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. This quick and creamy classic American fish soup makes a mouthwatering midweek meal, with chunky new potatoes and smoky white fish fillets.
Smoked haddock Fish cake with pomegranate couscous is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Smoked haddock Fish cake with pomegranate couscous is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started 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 that.
The ingredients needed to make Smoked haddock Fish cake with pomegranate couscous:
- Prepare Fishcake
- Take 600 g potatoes, roughly chopped
- Take 400 g undyed smoked haddock fillet
- Prepare 3 tbsp olive oil
- Take 1 tbsp capers, drained and chopped
- Make ready Grated zest of 1 lemon
- Get Small handful chopped fresh parsley
- Get 1 medium egg yolk
- Take Plain flour, for dusting
- Take Lemon wedges, to serve
- Get Couscous
- Make ready 2 cup cooked couscous
- Prepare 1 handful Parsley (finely chopped)
- Take 1 cup Finely chopped red onions
- Prepare 1 tbsp vegetable oil
- Take 1 cup pomegranate
- Make ready to taste Salt and pepper
One widely available fish is haddock, which can be bought fresh or smoked. Serve the haddock while still hot. In this video, I'll be showing you how I cook Smoked Haddock Fish. Smoked haddock fish cakes are a fabulous way to add more seafood to your diet.
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
They are easy and quick to make, and will fit the bill for brunch Anyway, back to the smoked haddock fish cakes. We're getting ready for Fish Fridays during Lent, so this is going to be one of the dishes we will be. 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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