With haddock being our Fish of the Month in April, Head Chef’s recipe of the month is the one and only Kedgeree Scotch Egg. Cook this glorious snack or light lunch in the comfort of your own home with our recipe below….
Ingredients:
4 soft boiled eggs, 5.5 minutes
70g dry mash
70g cooked rice plus extra to coat the egg
280g smoked haddock fillet free from skin & bone
40g soaked golden raisins slightly chopped
1 level dessertspoonful of curry powder
2 spring onions finely chopped
¼ red chilli very finely diced with no pips
20 leaves coriander shredded
Flour, egg, cooked rice, flaked almonds & breadcrumbs to pane
(mix the rice, almonds & breadcrumbs 1 part rice , 1 part almonds to 2 part crumbs)
Method:
Blend the rice, haddock, curry powder & haddock in a robo coupe but don’t puree it!
Fold through the rest of the ingredients
Split the mix into 70g balls then gently & evenly wrap the eggs
Pane with the flour, egg then the rice, almond, crumb mix
Deep fry until coloured nicely, approx. 45 seconds then baked for 3 minutes
Yum!