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Scotch eggs
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Originating from disputed origins, including claims from India to Yorkshire and even London's iconic Fortnum & Mason, the versatile Scotch egg can be customized with various ingredients like red gurnard and sea bass fat to enhance the sausage's richness. This adaptable recipe accommodates eggs of all sizes and allows for creative seasoning with different herbs and spices. Best served with mustard or quality mayonnaise, this dish is sure to impress at any event.
Ingredients:
  • 10 free-range eggs
  • 150 g (5½ oz/1 cup) plain (all-purpose) flour
  • sea salt flakes and freshly cracked black pepper
  • 2½ tablespoons full-cream (whole) milk
  • 120 g (4½ oz/2 cups) white panko breadcrumbs
  • canola oil for deep-frying

  • 2 tablespoons ghee
  • 10 French shallots finely diced
  • 250 g (9 oz) ocean trout belly cut into large chunks: from sustainable sources
  • 250 g (9 oz) skinless, boneless white fish fillet (ling, cod, groper or snapper) cut into 1 cm (½ in) dice: from sustainable sources
  • 1½ teaspoons fine salt
  • ½ teaspoon freshly ground cumin seeds
  • ½ teaspoon freshly ground coriander seeds
  • ½ teaspoon freshly ground fennel seeds
  • 2 tablespoons finely chopped coriander (cilantro)
  • 2 garlic cloves finely chopped
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • 1 teaspoon lemon thyme leaves
  • 2½ tablespoons Dijon mustard
  • 1 pinch of freshly grated nutmeg
  • 15 g (½ oz/¼ cup) finely chopped chives
Instructions:
  • For the filling, heat ghee in a saucepan until lightly hazy. Sweat shallot for 6–7 minutes until softened. Chill in the fridge. Blend ocean trout belly in batches until smooth, adding water if needed. Add rest of the filling ingredients and blend. Set aside. Boil water in a saucepan. Cook 8 eggs for exactly 6 minutes. Transfer to iced water and cool for 10–15 minutes. Divide filling into 8 portions and roll into balls. Peel eggs and wrap each with filling. Chill for 20 minutes. Preheat oven to 180°C/350°F/gas 4. Season flour, beat eggs with milk, and place breadcrumbs in separate bowls. Coat eggs in flour, egg mixture, and breadcrumbs. Heat oil to 190°C (375°F). Fry Scotch eggs for 2 minutes until golden. Drain on a rack over a tray. Bake for 3–4 minutes in the oven. Serve immediately.

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