#ChefRecipe Kevin Dundon’s Smoked Haddock Scotch Eggs

Method:

  1. Place the smoked haddock in a pan and cover with water and bring to simmer for 4-5 minutes until flaking. Drain the water and set aside to cool.
  2. In the meantime, place the potatoes in a large saucepan covered with water. Bring to the boil and cook for 20-25 minutes until soften.
  3. Remove from the heat and drain. Return to the pan and add the smoked haddock, butter and milk, mash until smooth. Check the seasoning, divide the mixture into 4 portions and set aside to cool.
  4. Next, place 4 eggs into a pan of cold water and bring to the boil. When they have reached boiling point, time the eggs so that they boil for 3-4 minutes, then plunge into cold water to stop the cooking process until the eggs are cold to the touch. Remove the shells immediately.
  5. Dust your hands with a little flour, and flatten one mash mixture ball in your right hand. With your left, take a prepared egg and wrap the mash mixture around it until it is fully encased.  Repeat for all 4 eggs.
  6. Prepare 3 bowls, one with 2 eggs beaten, the second bowl with flour, and the third bowl with breadcrumbs and seasoning.
  7. Carefully Roll each egg in the flour, then dip in the beaten eggs and finish by coating in breadcrumbs.
  8. Preheat a deep-fat fryer to 160°C.
  9. Fry the eggs in batches of 2 or 3 depending on the size of your fryer for about 5 minutes, until the coating is golden brown. Remove from the oil and leave to drain on a kitchen paper for a few minutes before serving.
  10. Serve on a bed a watercress leaves.

Recipe Information

Serves
Serves 4

Ingredients

Ingredients:

  • 200g skinned Duncannon smoked haddock, cut into large chunks
  • 400g potato, cut into chunks
  • 4  eggs
  • 25g butter
  • 2 tbsp milk
  • 50g plain flour
  • 2 egg wash, beaten
  • 100g breadcrumb
  • sunflower oil, for frying
  • 80g fresh watercress
  • Salt & Pepper to season