Curried Smoked Haddock Scotch Eggs

Name: Curried Smoked Haddock Scotch Eggs
Yield: Makes 4
Cuisine: United Kingdom
Ingredients: small handful of chives, chopped; 3 bay leaves; salt and pepper; 1 tbsp madras curry powder; juice and zest of ½ lemon; small handful of parsley, chopped; 3 spring onions, sliced; 500 ml full fat milk; 400 g smoked haddock; 400 g white potatoes, peeled and chopped into large chunks; vegetable oil, for deep frying; 3 slices white bread; 1 fish stock cube; small handful of curly parsley, finely chopped; 1 tsp smoked paprika; 150 g sweetcorn (drained if tinned); 1 tsp garam masala; 1 tsp ground cumin; 3 tbsp mayonnaise; 150 g plain flour; 6 medium eggs; juice and zest of a lemon

Preparation info

Makes
4

Difficulty
Medium

Appears in

The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

About

There’s nothing more satisfying than cutting into this Scotch egg and watching its runny yolk oozing out. Don’t worry if you don’t get the egg quite right the first time - just try and try again!

Ingredients

6 medium eggs
400 g white potatoes, peeled and chopped into large chunks
400

Europe
United Kingdom
Fish course
Pescatarian
Spicy
Scotland

Method

Put a pan of water on to boil and, once boiling, drop in four of the eggs. You want to cook them for four minutes to keep them soft so when you cut the Scotch egg open it’s still runny inside. Drain and submerge in cold water. Carefully peel the boiled eggs as soon as they’re cool, and pop in the fridge or freezer - getting them cool in the fridge really helps for later as it makes coating them