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Monthly Archives: August 2016

Kedgeree Scotch Egg

Kedgeree Scotch Egg

The idea for a Kedgeree Scotch Egg has been rattling about inside my head for ages. So a couple of months ago I put the idea on paper and then the menu where I was working. The uptake was amazing with people who expected a piece of poached haddock with rice a boiled egg and some sort of curry sauce and got my creation.

Ingredients:- 6 portions

6 Soft boiled Quails eggs ( into boiling salted water for just over a minute then removed and plunged into iced water till completely cold)

500g skinless natural smoked haddock. Chop roughly and place in food processor and blend for 20 seconds, add a whole egg and a little white pepper and blend some more, add about 50-70ml double cream and blend again for 5 seconds. Chill for 1 hour in a fridge.

3 separate bowls containing the following. Bowl 1:- 150g fresh white breadcrumbs. Bowl 2:- 1 beaten egg with the same amount of milk beaten into it. Bowl 3:- 100g plain flour.


1. Taking great care, tap each each egg then gently roll and peel off the shell ( give a gentle wash to remove any bits of shell and dry on kitchen paper).

2. Divide the fish mousse into 6 and with slightly wet hands place a ball in the middle of your hand and flatten, place an egg in the middle and bring up all the edges completely sealing the egg. Roll gently until you get a smooth ball.

3. Roll each egg into the flour and gently shake off any excess, now dip into the egg mix ensuring an even cover then into the breadcrumbs, giving a gentle squeeze to make sure they adhere. Chill in fridge.

4. In a small saucepan add 50g butter with 30g finely chopped shallots and cook over a gentle heat without colouring. Add 2 teaspoons of mild curry powder and cook for a couple of minutes slowly add 150ml of either chicken or vegetable stock, cook for 15mins over a gentle rolling heat add 50ml of double cream and strain through a fine sieve.

To serve:-

Heat a deep fat fryer to 180oC.

Place the eggs in the basket and fry for 3-4 minutes occasionally gently shaking the basket to ensure an even colour. Drain and allow to rest on kitchen paper.

You can use a multitude of bases ( I used an onion risotto) or wilted spinach.

Take a warm bowl or plate and pace either a large spoonful of risotto or seasoned spinach in the middle, place the egg on top. With the warm curry sauce gently whisk in a few knobs of butter then drizzle around the egg. Garnish with some finely chopped chives.