Smoked Haddock and Seaweed Scotch Egg | Great British Food Awards
www.greatbritishfoodawards.com
Boil 4 eggs for 5 to 6 minutes for soft boil. Once cooked put the eggs into a bowl of iced water. Once cooled, carefully peel and place in the fridge.Place the...
Ingredients
- 5 Medium 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 and freshly ground black pepper
- 50g plain flour
- 100g dried panko breadcrumbs
- Vegetable oil for deep fat frying
More Like This
Smoked haddock & seaweed Scotch egg - Clarence Court Recipes
clarencecourt.co.uk
Smoked Haddock Kedgeree | Great British Food Awards
greatbritishfoodawards.com
Smoky Scotch Eggs | Great British Food Awards
greatbritishfoodawards.com
Scotch eggs with smoked haddock | Marine Stewardship Council
msc.org
Smoked haddock scotch egg - Harrison Catering
harrisoncatering.co.uk
Smoked Haddock Scotch Eggs - James Martin Chef
jamesmartinchef.co.uk
Smoked haddock Scotch eggs | Tesco Real Food
realfood.tesco.com
Smoked haddock scotch eggs | Egg Recipes – British Lion Eggs
egginfo.co.uk