Aquna Scotch Egg Brandade | Aquna recipes
Aquna Scotch Egg Brandade by Heston Blumenthal, made with Aquna Sustainable Murray Cod.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at aquna.com.
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
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