Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, smoked haddock fish cake with pomegranate couscous. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Smoked fish pairs beautifully with leeks and cream in this tartlet recipe from BBC Good Food Magazine reader Philip Friend. Smoked haddock, spinach & potato cakes. These are lovely, creamy, light fishcakes, but their lack of stodginess makes them tricky to handle, so.
Smoked haddock Fish cake with pomegranate couscous is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Smoked haddock Fish cake with pomegranate couscous is something which I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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:
- Take Fishcake
- Make ready 600 g potatoes, roughly chopped
- Take 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
- Take Small handful chopped fresh parsley
- Prepare 1 medium egg yolk
- Take Plain flour, for dusting
- Take Lemon wedges, to serve
- Prepare Couscous
- Take 2 cup cooked couscous
- Make ready 1 handful Parsley (finely chopped)
- Prepare 1 cup Finely chopped red onions
- Get 1 tbsp vegetable oil
- Get 1 cup pomegranate
- Get to taste Salt and pepper
Serve the haddock while still hot. Poached smoked haddock, typically a British dish, is traditionally served with fresh baked bread and butter. In this video, I'll be showing you how I cook Smoked Haddock Fish. Try this Smoked Haddock Fish Cakes recipe, or contribute your own.
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
Cover and bring to a simmer, then poach for a few minutes until the fish is just tender. Dominic Chapman shares his smoked haddock fish cakes recipe. Haddock is not the only fish in these fish cakes, however, as salmon and cod also make an Smoked mackerel, orange & couscous salad. Try our smoked haddock fishcakes recipe. Uloz.to is the largest czech cloud storage.
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