Recipe of Gordon Ramsay Smoked haddock Fish cake with pomegranate couscous

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, smoked haddock fish cake with pomegranate couscous. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Gently fold the haddock, capers, lemon zest, parsley and egg yolk into the mash, and season. Heat the remaining olive oil in a frying pan over a medium heat. Mould into a cake shape and dust with flour. See more ideas about Haddock recipes, Recipes, Fish recipes.

Smoked haddock Fish cake with pomegranate couscous is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Smoked haddock Fish cake with pomegranate couscous is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must 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:

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

Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly. Smoked Haddock and Sweetcorn Curry, GF DF EF SF NF. Remove from milk, and pat dry with paper towels. Put some flour in a bag, add fish and shake gently until coated.

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

Remove from milk, and pat dry with paper towels. Put some flour in a bag, add fish and shake gently until coated. In a large pan, melt about a tablespoons of the butter with the oil over medium heat. Smoked haddock Fish cake with pomegranate couscous. Just so tasty and easy to make.

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