How to Make 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. Smoked haddock fish cakes are a fabulous way to add more seafood to your diet.

Try our delicious smoked haddock fishcakes recipe. Flavoursome smoked haddock makes a tasty alternative to salmon fishcakes. Add fish to the mash with the sweetcorn, herbs and lemon rind. You can cook Smoked haddock Fish cake with pomegranate couscous using 17 ingredients and 9 steps. Here is how you cook that.

Ingredients of Smoked haddock Fish cake with pomegranate couscous

1. It's of Fishcake.
2. You need 600 g of potatoes, roughly chopped.
3. You need 400 g of undyed smoked haddock fillet.
4. You need 3 tbsp of olive oil.
5. It's 1 tbsp of capers, drained and chopped.
6. You need of Grated zest of 1 lemon.
7. Prepare of Small handful chopped fresh parsley.
8. It's 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. You need 1 handful of Parsley (finely chopped).
14. You need 1 cup of Finely chopped red onions.
15. You need 1 tbsp of vegetable oil.
16. Prepare 1 cup of pomegranate.
17. It's to taste of Salt and pepper.

Season with salt and freshly ground black pepper, and mix well. 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 can be yellow in color (dyed) or not dyed depending on your preference.

Smoked haddock Fish cake with pomegranate couscous step by step

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.

The Best Haddock Fish Cakes Recipes on Yummly Smoked haddock Fish cakes with a grain mustard aioliKitchen Exile. Fillets of smoked haddock are cooked in butter and served on a crush of potatoes, peas and chives. Egg pots with ham and cheese. Smoked haddock fish cakes with watercress.