A simple, tasty and effective starter, which can be prepared ahead, then deep fried at the last minute.
Squeezy bottles are very handy for plating up sauces and dressings. Keep a few around, and cut the nozzles to different sizes. Place a piece of clingfilm between the top and the bottle if keeping leftovers
| Prep Time | 45 minutes |
| Cook Time | 5 minutes |
| Passive Time | 1 hour |
| Servings |
servings
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Ingredients
FOR THE EGGS AND COATING
- 4 duck eggs
- 400 g smoked haddock
- 500 ml whole milk
- 50 g butter
- 50 g plain flour
- 1 egg yolk
- 100 g fine breadcrumbs can use ground panko, or half and half panko/normal
- sunflower oil, for deep frying
FOR THE CURRIED MAYONNAISE
- 100 g mayonnaise
- 2 tsp curry powder
Ingredients
FOR THE EGGS AND COATING
FOR THE CURRIED MAYONNAISE
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Instructions
- Assuming the duck eggs are at room temperature, boil them for 8 minutes, then put straight into cold water for at least 30 minutes. This will stop them cooking and keep them just a bit runny in the middle. Peel carefully.
- Simmer the fish in milk for 10 minutes, until just cooked. Sieve and keep the milk! Drain the fish and check for bones. Mash or whizz the fish a place in a mixing bowl.
- Heat the butter in a small saucepan. Stir through the flour and cook through for a minute. Add the reserved milk a little at a time until you have a very thick roux (you won’t need all of it).
- Add some of the roux to the fish and mix well with a fork. Keep adding roux until it binds together. Season with pepper and nutmeg, and finally stir in the egg yolk. Put the fish on a tray or plate and chill well in the fridge.
- Prepare a plate of eggwash, and one of breadcrumbs. Prepare a floured board. Take a quarter portion of fish mixture and coat with flour on the board. Flatten into a circle and place on the palm of your floured hand. Wrap a duck egg in the mixture and make sure it is sealed, and nicely rounded. Coat with eggwash, then roll in breadcrumbs. Chill until required. Can be made a day in advance and kept in the fridge.
FOR THE CURRIED MAYONNAISE
- Mix the mayo and curry powder together, and place in a squeezy bottle.
COOKING THE EGGS
- When ready to serve, heat an oilpan to 180C. Carefully lower the eggs into the pan and cook for about 4 minutes until golden. Cut in half using a serrated knife to serve (pierce first, then slice, to keep the shape better), with an artistic squirt of curried mayo and some dressed salad leaves.
Recipe Notes
Note: when cooking any egg, it is a good idea to pierce one end using a sharp knife, or a pin, to reduce the chance of the shell cracking. However I really wouldn't bother with quail eggs.