Richard Corrigan's Smoked Cod Scotch Eggs

Richard Corrigan offers a playful twist on a British picnic classic. This aioli is fantastic for dipping the finished eggs in, and can be a great accompaniment to many other dishes.

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Instructions

  1. 1

    Begin by making mashed potatoes for the Scotch eggs. Quarter the potatoes and cook in salted boiling water for 15-20 minutes until a fork can easily be poked through the potatoes. Drain the peeled potatoes and then mash.


  2. 2

    Place a pan over a very low heat and add the olive oil. Chop the smoked cod into cubes and cook in the pan for 4 minutes, stirring so that the cod cooks evenly.


  3. 3

    Flake the fish with the back of a fork so it shreds. Add the mashed potato to the pan and mix together until fully combined and a thick paste is formed. Set aside to cool.


  4. 4

    Prepare a bowl of ice water and add a few dashes of white wine vinegar. Bring a large pan of water to the boil, lower in the quail’s eggs and cook for exactly 3 minutes — they should be just soft. Remove from the boiling water and place the eggs into ice water. Once cool, peel immediately. Skip this step if using pre-cooked eggs.


  5. 5

    To form the Scotch eggs, take a little of the salt cod mixture in the palm of your hand, make a dent in the centre, place the quail’s egg in the dent. Close your hand over the egg so that you cover the egg with the rest of the mixture. Roll the coated egg in your hands to make sure it is evenly covered. Repeat for each of the eggs.


  6. 6

    Lay the Scotch eggs on a plate or tray lined with cling film or parchment paper and put in the fridge for 1 hour to firm.


  7. 7

    Meanwhile, make the aioli. Squeeze the water from the bread and place into a food processor with the garlic, salt and the lemon zest and juice. Blend while gradually adding the oil. Adjust the seasoning to taste. Set aside the aioli in the fridge.


  8. 8

    Beat the hen’s eggs in a shallow bowl, and have the flour and breadcrumbs ready in separate bowls. Dip each egg first in the flour, then into the beaten egg and lastly into the breadcrumbs to coat.


  9. 9

    Preheat the vegetable oil to 175°C in a deep fat fryer or large pan filled no more than one-third full. Lower in the Scotch eggs and fry for about 2 minutes or until golden brown all over.


  10. 10

    Drain briefly on kitchen paper and serve with the aioli.


Ingredients

  • 500g smoked cod
  • 4 large floury potatoes, peeled
  • 50ml light olive oil
  • 12 quail eggs
  • 2 eggs
  • 100g flour
  • 200g breadcrumbs
  • 1 dash white wine vinegar
  • 2 slices stale bread, soaked in water
  • 2 garlic cloves
  • 1 lemon, zest and juice reserved
  • 200ml olive oil
  • 1 pinch salt

Serves 4

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Recipe kindly provided by Great British Chefs

Great British Chefs

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