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. Meanwhile, put the smoked haddock in a large shallow microwaveproof dish and pour over the milk.
SWEDISH FISH CAKES WITH AVOCADO SPROUT SALADWhat To Cook Today. fresh basil, salmon fillets, lemon, lemon, red pepper, tomatoes.
These smoked haddock fish cakes have sweetcorn and chives added for extra flavour and they really are delicious.
But, as is the way with most young adults, our meal times did not always suit her and on those occasions she would often pick up a packet of fishcakes from the local supermarket.
You can have Smoked haddock Fish cake with pomegranate couscous using 17 ingredients and 9 steps. Here is how you cook it.
Ingredients of Smoked haddock Fish cake with pomegranate couscous
- Prepare of Fishcake.
- It's 600 g of potatoes, roughly chopped.
- It's 400 g of undyed smoked haddock fillet.
- It's 3 tbsp of olive oil.
- You need 1 tbsp of capers, drained and chopped.
- Prepare of Grated zest of 1 lemon.
- Prepare of Small handful chopped fresh parsley.
- It's 1 of medium egg yolk.
- It's of Plain flour, for dusting.
- It's of Lemon wedges, to serve.
- You need of Couscous.
- You need 2 cup of cooked couscous.
- Prepare 1 handful of Parsley (finely chopped).
- You need 1 cup of Finely chopped red onions.
- You need 1 tbsp of vegetable oil.
- You need 1 cup of pomegranate.
- It's to taste of Salt and pepper.
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 lunch or dinner! Start adding a few smoked haddock fish cakes at a time. Fry until nicely golden brown before turning.
Smoked haddock Fish cake with pomegranate couscous step by step
- 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.
When cooked, remove from pan and place on. Recipe Video for the Consorzio del Parmigiano Reggiano. 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 Smoked mackerel, orange & couscous salad. Sliced oranges make a refreshing addition to this substantial salad - great for the lunchbox, from BBC.
