I have wanted to make scotch eggs for a while, but not the sausage meat kind, the smoked haddock variety. I cannot remember where I first came across these but I thought, they looked delicious and we love smoked haddock (the natural one) and I thought, having made ordinary scotch eggs these won't be too hard to make.
Well the upshot is that, yes they are really good, but alas they are a 'fiff and a faff' to make and do take a bit of time and patience. But they really are worth it and quite 'on trend' foodie wise; as Heston whatshisname has been on TV (Channel 4) lately and had a bit of a thing going about a lovely yolkie runny middle to a scotch egg which everyone seems to be talking about. I didn't achieve Heston's standard for interior runnyness I must admit; I followed his guide to the letter but didn't quite get the runny middle of the egg just right. We still loved them though, these do taste exceptionally good.
6 eggs and they must be free range
1 fillet of naturally smoked haddock (ours was from Delish Fish)
1/2 pint milk
5/6 black peppercorns
3 medium potatoes (or use leftover mash)
sea salt and black pepper
1 beaten free range egg
Plain flour for rolling
Sunflower or vegetable oil to fry
1. Follow Hestons' guide to making runny scotch eggs for the boiled egg part of this recipe, thats what I did and here are my eggs floating in the iced water after cooking.
3. You can poach the haddock in a pan, by covering it with milk and adding a few (5/6) black peppercorns and a bay leaf to the milk. Bring the milk to a gentle boil and poach for about 5 minutes, then remove and drain your fish on kitchen paper. If you make your own mash use the milk from the fish with seasoning and butter for more flavour.
4. Flake the fish over the mashed potatoes in a bowl and mix together very gently with a fork, just to combine, as you want to keep the flakes as whole as you can. This will be the mix to surround the eggs in.
5. Once the eggs have cooled they need to be shelled. Once shelled, take each egg and surround them in the potato/fish mix by moulding this round the shape of the eggs with your hands. Once coated in the potato/fish mixture roll them in a bowl of flour, then a bowl of beaten egg and finally a bowl of homemade breadcrumbs. If they lose their shape when you do this just mould the egg like shape back again.
After all this rolling let them rest in the fridge for about an hour. I put mine on baking tray.
6. After an hour of rest, heat your oil in a pan and once the oil is ready (test by adding a breadcrumb to see if it fries quickly) carefully slide your scotch eggs into the hot oil. I used a slotted spoon for this.
7. Deep fry for a couple of minutes either side. Once golden remove from the oil and drain on kitchen paper.
8. Serve with whatever takes your fancy, we have ours with baked potato wedges and a side salad, and don't forget the tartar sauce!
May not be as runny as Heston's but still the best scotch eggs ever!
And the smoked haddock was truly amazing.
And if this doesn't tempt you to try a fish recipe Fish is the Dish has lots more.