Scotch eggs with smoked haddock
Rose Exall Rose Exall is a London-based food stylist.
4 medium eggs, at room temperature
800g Maris Piper potatoes
2 naturally smoked MSC certified Scottish haddock fillets
2 spring onions, green part too, finely sliced
1 green chilli, with seeds, finely sliced
Knob of butter
1/2 tsp curry powder
1 pinch of ground green cardamom
Small bunch of coriander, chopped
Lemon juice- to taste
Salt and pepper- to taste
200g plain flour
2 eggs, beaten
200g panko breadcrumbs
Oil- for deep frying
For the curry mayo:
1 tablespoon sweet chilli sauce
1 teaspoon curry powder
1. Soft boil the 4 eggs: put the eggs into a small saucepan with enough cold water to cover them by 1cm. Bring to the boil, then turn down to simmer for 6.5 minutes. Take off the heat, cool quickly under cold running water and peel when cool.
2. Bring a pot of water, big enough for the potatoes, to the boil. Peel and chop the potatoes and add to the boiling water.
3. While the potatoes are boiling, seal the haddock, spring onion, green chilli and butter in a tin foil pouch. Put the haddock in foil in a colander on top of the potatoes and cover loosely with a saucepan lid. Simmer for 15-20 minutes until the potatoes are soft.
4. Remove the colander and set aside, then drain the potatoes. Put the potatoes into a mixing bowl with the juice from the fish pouch and mash. Mash the curry powder and cardamom into the potato mixture.
5. Add the chopped coriander, and after removing the fish skin, flake the fish into the potato mixture before mixing it all together. Add a squeeze or so of lemon juice, season to taste, stir again, then leave aside to cool.
6. Divide the fish mixture into four portions. With floured hands, shape each portion into a ball, then gently flatten into an oval shape.
7. Dip a boiled egg in flour, then place it in the middle of the fish mixture and gently shape the mixture around the egg to seal it. Do this four times, cover each portion with cling film and chill in the fridge for one hour.
8. Make the curry mayo by mixing the mayonnaise, sweet chilli sauce and curry powder together.
9. Heat oil for deep frying to 180C.
10. Prepare three separate dishes for the flour, beaten egg, and breadcrumbs.
11. Dip the chilled Scotch eggs in flour, beaten egg and then breadcrumbs, coating evenly each time.
12. Gently lower the Scotch eggs into the hot oil and cook for around 7 minutes, until nicely browned, then drain on kitchen paper (cook the eggs two at a time).
13. Serve warm, with curry mayo on the side.
If you don’t want to deep fry the eggs, bake at 190C for around 25 minutes, until golden brown. Make sure you preheat the oven before you start cooking.