Smoked Haddock Scotch Eggs

Prep: 30 mins - Cooking: 45 mins

Serves: 4

Ingredients

  1. 5 eggs, 4 for cooking, 1 for egg wash
  2. 1 fillet Alfred Enderby smoked haddock. Around 200g
  3. 1 bay leaf 6 medium Maris Piper potatoes, washed, peeled and quartered
  4. 3 sprigs fresh tarragon
  5. 2 tbsp parsley, finely chopped
  6. 115g plain flour
  7. 1 lemon, juiced and zested
  8. ½ pint semi skimmed milk
  9. 100g panko breadcrumbs

Salt and pepper to season

Alfred Enderby Grimsby Traditionally Smoked Fish

Method

  1. Place the potatoes into a pan of boiling saltly water and cook for 15 minutes. Ones cooked and soft to touch with a fork, drain and place back into the pan. Mash immediately, using a masher or fork. Leave to one side to cool.
  2. Add the haddock with its skin on, milk and bay leave into a medium saucepan and bring to the boil. Simmer for 1 minute, before removing from the heat and leaving to one side to sit in the heated milk for a further 2-3 minutes. Once the fish is cool enough to handle, remove from the milk and flake into the potato, disposing of its skin. Stir in the tarragon, parsley, lemon juice and zest. Mix well, using your hands if needed. Season with salt and pepper.
  3. Lightly dust a baking sheet with 15g of flour and spread over the potato and haddock mixture. Sprinkle a little more flour over the top and leave to cool.
  4. Bring a pan of water to the boil and place in 4 eggs. Cook for 5 minutes for soft boiled eggs. Remove from water and cool, before peeling away the shell.
  5. Heat your deep fat fryer, or bring a deep heavy based pan of rapeseed or vegetable oil to 160ºc.
  6. To make the scotch eggs, you will need one ‘dry hand’ and one ‘wet hand’. Dust hands with flour and take ¼ of the potato and haddock mixture. Flatten into a 10cm round and place one of eggs into the centre. Carefully work the mixture around the egg, ensuring it is fully covered and that there are no gaps. Repeat with the other 3 eggs.
  7. Place the uncooked egg into a bowl and whisk. Place the remaining flour in another and panko breadcrumbs into a third bowl.
  8. To make the scotch eggs, you will need one ‘dry hand’ and one ‘wet hand’. One egg at a time, place into the flour, the egg wash and then the breadcrumbs. Repeat this to ensure that the potato and haddock is fully covered. Place to one side, whilst you repeat this for the remaining 3 covered eggs.
  9. Pre-heat your oven to 175ºc and have a clean backing sheet on standby. Carefully place the scotch eggs into the fryer and cook until golden brown. Using a slotted spoon, remove and place onto the baking sheet, cooking for a further 5 minutes in the oven.

Serve with salad and enjoy hot or cold.

RADISH, ASPARAGUS & THYME SALAD

Radish, Asparagus & Thyme Salad

Ingredients

  1. 2-3 tbsp olive oil
  2. 150g radish, washed and halved
  3. 2 bunches asparagus, washed and trimmed
  4. 2 sprigs thyme

Salt and pepper to season

Method

  1. Pre heat oven to 200ºc. Place the radishes onto a baking tray and drizzle with oil. Use your hands to ensure they get fully coated. Season with salt and pepper. Bake for 10 minutes.
  2. After the radishes have cooked for 10 minutes, remove the tray from the oven and turn over. Reduce the oven to 180ºc and add the asparagus onto the tray and drizzle over a little more oil, salt and pepper. Cook for a further 8=10 minutes until tender.
  3. Remove from oven and place onto your serving tray. Sprinkle over fresh thyme and serve with scotch eggs.

“Simply the most delicious smoked salmon I've eaten in decades.”

Marco Pierre White