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17 ingredients, 9 steps, cooking Smoked haddock Fish cake with pomegranate couscous

Good Evening all, now you can prepare recipe Smoked haddock Fish cake with pomegranate couscous with 17 ingredients and 9 steps. Below this is how to make it, please read carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 17 ingredients and 9 stages of easy cooking Smoked haddock Fish cake with pomegranate couscous.

Ingredients for Smoked haddock Fish cake with pomegranate couscous

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

If all ingredients Smoked haddock Fish cake with pomegranate couscous it’s ready, We’re going into the cooking stage. Below is how to cooking with without fail.

Process Cooking Smoked haddock Fish cake with pomegranate couscous

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
   
10. Finish and Enjoy.

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