Smoked haddock Scotch egg
These Scotch eggs from Anna Søgaard are filled with beautiful, runny Freshlay Farms Golden Yolker® eggs, and are wrapped in a mixture of smoked haddock and potato rather than the traditional sausagemeat. They're served on a bed of peppery watercress, and make a delicious lunch.
Ingredients
Metric
Imperial
- 3 baking potatoes
- 200ml of whole milk
- 300g of smoked haddock, skim removed
- 3 Freshlay Farms Golden Yolker® eggs
- plain flour, for coating Scotch egg
- egg yolk, for coating Scotch egg
- Panko breadcrumbs, for coating Scotch egg
- vegetable oil, for deep-frying
- watercress, for garnish
- flaky sea salt
Method
Preheat the oven to 200°C
Bake the potatoes until they are tender all the way through, about 30 minutes to 1 hour. Once cooked, scoop the flesh out of the potato skins and into a bowl
While the potatoes are baking, bring the milk up to a simmer and season with salt
- 200ml of whole milk
Flake the smoked haddock into the milk and poach until completely cooked through
- 300g of smoked haddock, skim removed
Remove the fish from the milk. Once the potato is cooked, mix the fish with the potato in a mixing bowl until it comes together
Season with salt and set aside to cool
Boil the eggs for 6 minutes, then peel
Carefully wrap each peeled egg with the potato/fish mixture, making sure it is fully encased
Then, carefully panné the covered eggs by tossing each one first in flour, then egg yolk and then panko
- plain flour, for coating Scotch egg
- egg yolk, for coating Scotch egg
- Panko breadcrumbs, for coating Scotch egg
Heat the oil in a pot to 175°C
- vegetable oil, for deep-frying
Carefully fry the eggs one at a time in the oil the until golden brown. Remove from the oil with a slotted spoon and drain on paper towel
Season with flaky salt and served sliced in half on top of a bed of watercress
- watercress, for garnish
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
