Aquna Scotch Egg Brandade | Aquna recipes

Ingredients

• 25g egg yolks
• 25g Dijon mustard
• 7.5g white wine vinegar
• 190g vegetable oil
• juice of 1 lemon
• finely grated zest of ½ lemon
• pinch salt
• 2 x Aquna Murray Cod fillets, skinless and deboned (approximately 120g each)
• 300g whole milk
• 2 bay leaves
• 1 tbsp olive oil
• 80g Chestnut mushrooms or baby King mushrooms, finely chopped
• 4 sprigs thyme
• salt
• 2 large potatoes
• 180g reserved mashed potato
• 50g olive oil
• reserved poached Murray cod fillets Reserved poaching milk
• 15g lemon juice
• 80g reserved cooked mushrooms
• 20g flat leaf parsley
• 6 quail eggs, refrigerated
• Reserved brandade squares
• 25g plain flour
• Salt and freshly ground black pepper
• 3 medium eggs, beaten
• 150g Japanese breadcrumbs
• oil, for frying