Smoked haddock Scotch egg

Smoked haddock Scotch egg

Rosemary Shrager and her apprenticeship team share their recipe for Smoked haddock Scotch egg that is bound to impress this Bank Holiday weekend...

Prep time:

Cooking time:

Total time:

Serves: 16

16 quail's eggs

2 large baking potatoes

500g smoked haddock (undyed) skinned and lightly poached in milk

1 handful of chives and parsley, very finely cut

1 lemon (zest)

salt

cayenne

for the coating

50g plain flour

3 eggs well beaten

250g panko breadcrumbs

salt

cayenne

for the curry mayonnaise

2 egg yolks

1 tsp Dijon mustard

300ml sunflower oil

1 lemon (juice)

salt

pepper

20g curry powder

2g turmeric

2tbsp sweet chilli sauce

  1. To make the Scotch eggs, first cook the quail's eggs in boiling water for 2 minutes (large for 4 minutes) then put straight into iced water. Allow to cool before removing the shell.
  2. Put the potatoes into an oven at 180˚C and cook for about an hour until soft. Leave in longer if needed. Remove and allow to cool, scoop out the potato from the skin and put through a ricer or sieve.
  3. Chop the smoked haddock finely, put into a bowl and add the chives and parsley, cayenne and zest and mix well.
  4. Add the potato to the mixture (not all at once, it's just to bind the whole thing together). Season well.
  5. Peel the eggs carefully, they will be delicate being soft. Take a small ball of the haddock, enough to cover the egg. Flatten it so it wraps around the egg. Repeat with the rest of the eggs, put onto a floured tray and place in the fridge for an hour.
  6. Once the egg has rested, roll in flour then egg, then panko breadcrumbs with a pinch of salt and cayenne added. When finished, put into the fridge again for another hour to rest, if possible.
  7. Heat up the sunflower oil in a deep fat fryer to 180˚C and cook the eggs for approx. 4 minutes, turning until golden.
  8. To make the mayonnaise, put the egg yolk and mustard into a bowl and whisk. Add the oil, drop by drop, until it becomes thick. You can now start adding the oil a little faster. When finished, add the lemon and curry powder, turmeric and chilli sauce, check for seasoning.

To enquire about an apprenticeship, email ABCGroup@hadlowgroup.ac.uk, call 01732 372888 or fill out the online application form at rosemaryshrager.com/the-cookery-school/apprenticeships/.

Published:
Photographs: David Merewether
Recipes:
Recipes Type: Starters

You may also like: