FOOD + DRINK
SEAFOOD SUMMER CONT .
Smoked Haddock , Rich Yolk Scotch Egg Recipe by : James Strawbridge for steweeggs . com
Serves : 6
This recipe by James Strawbridge utilises the beautiful deep colour of the multi-award-winning St Ewe Rich Yolk Eggs . It ’ s not difficult and is just about getting stuck in and rolling your sleeves up . It ’ s a fishy twist on a national favourite !
Ingredients :
• 500g Maris Piper potatoes
• 500g smoked haddock
• 6 St Ewe Rich Yolk Eggs
• 25g butter
• 2 tbsp whole milk
• 1 tbsp chopped fresh dill
• 50g plain flour ( seasoned )
• 2 St Ewe Eggs ( to help the breadcrumbs stick )
• 100g breadcrumbs
• Sunflower oil
Method :
1 . Prepare the potatoes by boiling until soft . For the last 5 minutes , poach the smoked haddock in the same water along with the potatoes .
2 . In a separate pan , boil the eggs for exactly 3 minutes , then transfer straight to cool water to stop them cooking further .
3 . Drain the fish and potato , then mash together with the milk and butter until you have a thick mash . Add the chopped dill and season to taste .
4 . Set aside to cool and peel your eggs .
5 . Pat out around a tablespoon of mash mixture on a board and shape around each egg , so that they are evenly coated .
6 . Dip in the seasoned flour , then beaten egg and finally the breadcrumbs . Double pane if required . Chill for an hour in the fridge or overnight if time allows .
7 . Heat the sunflower oil in a frying pan or small fryer and cook at 180 ° C until crisp and golden .
8 . Serve with a green salad and some punchy garlic mayo .
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