Mamta's Kitchen

Fish Scotch Egg 1, With Curried Mango and Lime Mayonnaise

Fish Scotch Egg 1, With Curried Mango and Lime Mayonnaise

Gill Cox

If you make this dish, send your pictures via the contact link above for inclusion here.

Recipe inspired by Gary Rhodes. Makes 4

Ingredients

  • 4 eggs

  • 100 gm. smoked haddock or smoked mackerel

  • 1 cup hot milk

  • 175 gm. lemon sole fillets

  • 1-2 green chillies

  • 1 tsp salt

  • 1 egg white

  • 125 ml. double cream

  • Juice of 1/2 lemon

  • 1 tbsp. coriander leaves, finely chopped

  • A good sprinkle of freshly ground black pepper

Instructions

  1. Boil eggs for 10 minutes and cool under running water. Keep aside.

  2. Pour hot milk onto haddock, leave to cool. Dry thoroughly on kitchen paper. Flake.

  3. Blitz lemon sole, green chillies with salt, to firm it.

  4. Add 1 egg white and blitz again.

  5. Add and mix cream, lemon juice & black pepper.

  6. Add the flaked haddock/mackerel and chopped coriander leaves. Refrigerate well for 1 hour.

  7. Divide into 4 portions, spreading each portion between 2 pieces of cling film to 1 cm. thick squares.

  8. Put an egg in centre of each and mould around the egg to enclose the egg completely.

  9. Roll in bread crumbs and refrigerate again.

  10. Deep fry to golden colour or bake in hot oven.

  11. Serve with Curried Mango & Lime Mayonnaise.

If you have any comments or questions about this recipe, please post them to our Discussion Board. To link to this recipe on the forum, you may use the shortcode [recipe:13382]


Content copyright ©2001-2019 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2019 F² Limited. (All rights reserved. No copying without permission.)
Hosted by Clook Internet
All comments and queries to webmaster@mamtaskitchen.com