Smoked Haddock Scotch Egg

Ingredients:

• 180g Hake fillet (skinned)
• 180g Raw smoked haddock
• 180g Cooked flaked smoked haddock
• 3g Dill
• 4 Free-range eggs
• Lemon zest
• Salt
• White pepper
• Flour/extra egg/breadcrumbs to coat scotch egg

Method:

1. Cover 180g raw smoked haddock with cold milk, bring to the boil then take off the heat and leave to cool.
2. Once cool, remove the skin and gently flake.
3. Take the remaining 180g cooked smoked haddock and hake, remove the skin and chop into chunks.
4. Mix all together.
5. Separate into four portions.
6. Boil four eggs for five minutes.
7. Refresh under cold water and peel.
8. Wrap the fish mixture around the boiled eggs.
9. Refrigerate for 30 minutes.
10. Roll in flour, egg and breadcrumbs
11. Deep fry for three minutes, then brown in the oven for three minutes.

Recipe kindly supplied by The Fish on the Farncombe Estate.