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Once the subject of ridicule (think Big Keith’s lunchbox favourite in ‘The Office’), the Scotch egg is undergoing resurgence and finding space on many gastro-pub menus. This fishy twist on the classic simply sees the sausage meat swapped for a haddock mix. Serve with dipping sauces; mustard, mayo, ketchup etc and eat with your fingers.

Serves 4

2 smoked haddock fillets
2 baking potatoes
1 onion
1 garlic clove
50g butter
50g bread crumbs
1 tbsp chopped parsley
Juice of 1 lemon
1 tbsp English mustard
4 duck eggs

1 litre rapeseed oil

Watercress
Rocket

For the haddock mix

  • Place the potatoes in the oven with their skins on and bake at 180°C for 40 minutes until cooked through.
  • Dice the onion and garlic and sweat gently in butter until soft.
  • Remove the skins from the haddock and cut into several smaller equally sized pieces. Season lightly with salt and pepper and steam lightly until cooked.
  • In a mixing bowl add the parsley, lemon juice, onion mix and 1 tbsp of mustard. Scoop out the soft flesh of the potatoes and bring everything together using your hands.
  • Gently flake the haddock into this mix leaving nice chunks for texture. Season with salt and pepper and adjust the proportions of lemon and mustard as you like it.

Cooking the Soft boiled duck eggs

  • In a pan of boiling water place 4 large duck eggs and cook for 6 minutes and 30 seconds.
  • Remove instantly and plunge in cold running water.
  • Once cool peel away the shells.

Assembling the eggs

  • Using your hands coat each egg evenly in the haddock and potato mixture.
  • Line a baking tray with plain flour and roll each egg in the flour.
  • Repeat this stage using a whisked egg to coat the eggs.
  • Finally roll each egg in breadcrumbs.

Cooking the scotch eggs

  • In a deep pan heat the rapeseed oil to 180°C. Gently fry a single egg at a time to a golden brown colour.
  • Sit on a bed of watercress and rocket lightly dressed in olive oil and lemon juice.

 

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