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Smoked haddock Fish cake with pomegranate couscous
Smoked haddock Fish cake with pomegranate couscous

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Make a trail mix from seeds and/or nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, etcetera are all great for elevating your mood. This is because seeds and nuts have plenty of magnesium which boosts your brain’s serotonin levels. Serotonin is a feel-good chemical substance that tells the brain how to feel at any given point in time. The more you have of it, the happier you will feel. Not just that, nuts, specifically, are a fantastic source of protein.

As you can see, you don’t need to eat all that junk food when you wish to feel better! Test out these tips instead!

We hope you got insight from reading it, now let’s go back to smoked haddock fish cake with pomegranate couscous recipe. To make smoked haddock fish cake with pomegranate couscous you only need 17 ingredients and 9 steps. Here is how you do that.

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

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