Smoked haddock & seaweed Scotch egg - Clarence Court Recipes
Our Smoked haddock & seaweed Scotch egg recipe is the perfect way to fully appreciate the taste and luxury of Clarence Court eggs.
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Cooking tools:
- Food processor
- Saucepan
- Skillet
- Slotted spoon
- Mixing bowl
- Dish
- Plate
- Paper towel
- Chef's knife
- Cutting board
- Measuring spoon
- Stove
- Refrigerator
Ingredients
- 5 Clarence Court Burford Browns
- 1 litre milk
- 2 bay leaves
- 5 peppercorns
- 20g flat leaf parsley
- 400g smoked haddock fillet
- 30g unsalted butter
- 6 spring onions, trimmed and sliced
- Sea salt
- freshly ground black pepper
- 1 teaspoon seaweed
- 50g plain flour
- 100g dried panko breadcrumbs
- Vegetable oil for deep fat frying
- Serve with good quality mayonnaise and watercress
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