6 Exotic Smoked haddock Fish cake with pomegranate couscous delicious and handy!

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We're getting ready for Fish Fridays during Lent, so this is going to be one of the dishes we will be. Recipe Video for the Consorzio del Parmigiano Reggiano. This haddock fish cake recipe is an easy fish recipe for fish patties.

You need Fishcake.
Prepare potatoes, roughly chopped.
You need to prepare undyed smoked haddock fillet.
You need to prepare olive oil.
Prepare capers, drained and chopped.
Provide Grated zest of 1 lemon.
Provide Small handful chopped fresh parsley.
Prepare medium egg yolk.
You need to prepare Plain flour, for dusting.
You need to prepare Lemon wedges, to serve.
Provide Couscous.
Prepare cooked couscous.
You need to prepare Parsley (finely chopped).
Provide Finely chopped red onions.
You need vegetable oil.
You need pomegranate.
Provide Salt and pepper.

Short Tips:

Salt is the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you should add salt, however it is a good rule of thumb to add a minimum of a pinch or 2 when you start cooking and once more at the very end. Your palate will be the final guide here, so taste often.

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.

Flavoursome smoked haddock makes a tasty alternative to salmon fishcakes. Add fish to the mash with the sweetcorn, herbs and lemon rind. Season with salt and freshly ground black pepper, and mix well. Fish is a healthy and tasty addition to any diet. One widely available fish is haddock, which can be bought fresh or smoked.

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