Recipe: Perfect Smoked haddock Fish cake with pomegranate couscous

Smoked haddock Fish cake with pomegranate couscous. 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. The Best Haddock Fish Cakes Recipes on Yummly

Flavoursome smoked haddock makes a tasty alternative to salmon fishcakes. Add fish to the mash with the sweetcorn, herbs and lemon rind. Season with salt and freshly ground black pepper, and mix well. You can cook Smoked haddock Fish cake with pomegranate couscous using 17 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Smoked haddock Fish cake with pomegranate couscous

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

In this video, I'll be showing you how I cook Smoked Haddock Fish. Fish is a healthy and tasty addition to any diet. One widely available fish is haddock, which can be bought fresh or smoked. Smoked haddock fish cakes are a fabulous way to add more seafood to your diet.

Smoked haddock Fish cake with pomegranate couscous instructions

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.

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! Remove the haddock and strain, and reserve the onion-flavoured milk.