SCOTCH EGG INGREDIENTS
3 large eggs
2 fillets undyed smoked haddock
2 spring onions
20g flat leaf parsley
30g plain flour
1L vegetable oil for deep frying
CURRIED MAYONNAISE INGREDIENTS
1 egg yolk
1 tsp English mustard
1 tbsp white wine vinegar
1 tsp apricot jam
2-3 tsp medium curry powder
60ml flavourless oil
½ tsp sea salt flakes
MAKES 2 EGGS
- To make the Scotch egg, place two large eggs into a saucepan of boiling water over a medium heat. Boil for 6 minutes and immediately remove, placing the eggs into iced water.
- Place the haddock fillets into a food processor and blitz until roughly chopped. Add in the spring onions, parsley and the zest and juice of the lemon. Season with salt and pepper.
- Peel the eggs. Take a handful of the fish mixture and make a large, flat disk in the palm of your hand. Wrap this around one of the eggs, patching up any holes with extra fish mixture. Repeat with the other egg.
- Prepare three bowls – one with flour, another with breadcrumbs and in the third crack and beat remaining raw egg. Coat the eggs first in flour, followed by egg and lastly the breadcrumbs.
- If frying in a deep fat fryer, heat to 180°C before placing the eggs in and frying until golden brown. If using a saucepan, use a breadcrumb to test the temperature of the oil – if the breadcrumb floats and fizzes on the surface, you’re ready to fry.
- To make the mayonnaise, place the egg yolk, mustard, white wine vinegar and salt into a food processor and blend. Add the apricot jam and 2 tsp curry powder. With the processor on, slowly trickle in the oil, allowing it to thicken and emulsify. Add more curry powder and white wine vinegar to taste.
- Serve the egg with a big blob of mayonnaise and some pickles on the side.