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...
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 www.greatbritishfoodawards.com.
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
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