Steps to Make Gordon Ramsay Smoked haddock Fish cake with pomegranate couscous

Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, smoked haddock fish cake with pomegranate couscous. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Smoked haddock Fish cake with pomegranate couscous is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Smoked haddock Fish cake with pomegranate couscous is something which I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can cook smoked haddock fish cake with pomegranate couscous using 17 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Smoked haddock Fish cake with pomegranate couscous:

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

Steps to make 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

So that’s going to wrap it up for this exceptional food smoked haddock fish cake with pomegranate couscous recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!