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Quail & Smoked Haddock Scotch Egg

Quail Scotch Egg ( 6 portions).
6 Quails Eggs ( Soft boiled for 90seconds & chilled then carefully shelled)
300g natural Scottish Smoked Haddock
2 Egg yolks
Pinch of white pepper
Blitz haddock and yolks in a food processor until smooth and season with pepper only.
Divide into 6 balls and flatten in the palm of your hand ( handy tip is to keep hands oiled or wet) wrap each patty carefully around a quails egg and roll into an egg shape and chill.
Take a small dish of plain flour season with a little celery salt and cayenne.
Beat an egg with a little milk
Whizz up some fresh breadcrumbs.
Take each chilled egg and roll in the flour shake off the excess and dip into the egg mix coating well then finally into the breadcrumbs.
Deep fry for 2-3 minutes rolling with a spoon in the oil then drain well and enjoy. Can be served with a light creamy curry sauce and a spring onion risotto.

About hmtconsulting

An experienced Chef, creating recipes and menus. Taking food for people suffering with Alzheimers/Dementia to a new level. A Corporate chef avaliable for Private Hire, wether it's to create an intimate dinner at home or to impress a business client. Remanagement or recipes and menus for cost saving exercises. Personal Chef to Dwayne Johnson AKA "The Rock"

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