Warm Salad of Quail’s Eggs and Arbroath Smokie

Name: Warm Salad of Quail’s Eggs and Arbroath Smokie
Yield: Serves 4 as a starter or light lunch
Ingredients: olive oil, to drizzle; a little vinaigrette; dill sprigs; groundnut oil, for deep-frying; finely sliced shallot rings; 3–4 tbsp mayonnaise; handful of chives, snipped; 600 ml melted duck fat (or olive oil); 600 ml melted duck fat (or olive oil); sea salt and black pepper; sea salt and black pepper; 500 g large Charlotte potatoes, washed; 2 tsp Chardonnay or other white wine vinegar; few thyme sprigs; ½ garlic bulb, split horizontally; 6 very fresh oysters; 4 quail’s eggs; 2 tsp Chardonnay or other white wine vinegar; 100 ml double cream; 2 Arbroath smokies (smoked haddock fillets); 2 Arbroath smokies (smoked haddock fillets); 300 ml water; 300 ml milk

Preparation info

Serves
4
as a starter or light lunch

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

2 Arbroath smokies (smoked haddock fillets)
300 ml milk
300 ml

Lunch
Starter
Fish course
Pescatarian
Gluten-free

Method

First, prepare the confit potatoes. Put the potatoes into a pan with the garlic, thyme and a pinch of salt. Pour over the duck fat and lay a piece of crumpled greaseproof paper on top. Cook over a low heat for 30 minutes or until the potatoes are tender when pierced with a skewer. Remove with a slotted spoon and let cool for a minute. Protecting your hands with rubber gloves, peel off the skins