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Before you jump to Smoked haddock Fish cake with pomegranate couscous recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.
Most of us think that comfort foods are bad for us and that we ought to keep away from them. If your comfort food is candy or junk food this might be true. Soemtimes, comfort foods can be very healthy and good for us to eat. There are a number of foods that actually can raise your moods when you consume them. If you feel a little bit down and need a happiness pick me up, try a couple of these.
If you wish to battle depression, try consuming some cold water fish. Salmon, herring, tuna, mackerel, trout, etc, they're all chock-full of omega-3 and DHA. Omega-3 fatty acids and DHA are two things that actually help the grey matter in your brain function a lot better. It's true: eating a tuna fish sandwich can seriously raise your mood.
You can see, you don't need to eat junk food or foods that are not good for you so you can feel better! Try some of these 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 need 17 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to cook Smoked haddock Fish cake with pomegranate couscous:
- Get of Fishcake.
- Take 600 g of potatoes, roughly chopped.
- Prepare 400 g of undyed smoked haddock fillet.
- You need 3 tbsp of olive oil.
- Take 1 tbsp of capers, drained and chopped.
- Prepare of Grated zest of 1 lemon.
- Provide of Small handful chopped fresh parsley.
- Use 1 of medium egg yolk.
- Provide of Plain flour, for dusting.
- Get of Lemon wedges, to serve.
- Get of Couscous.
- You need 2 cup of cooked couscous.
- Get 1 handful of Parsley (finely chopped).
- Provide 1 cup of Finely chopped red onions.
- You need 1 tbsp of vegetable oil.
- Prepare 1 cup of pomegranate.
- Get to taste of Salt and pepper.
Instructions to make Smoked haddock Fish cake with pomegranate couscous:
- 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.
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