Haddock Scotch quail eggs

Name: Haddock Scotch quail eggs
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6
Ingredients: 6 quail eggs; 340 g smoked haddock fillet, skin removed and roughly chopped; 2 eggs, beaten; 1 lemon, zest; 10 g flat leaf parsley, leaves finely chopped; 30 g plain flour; 60 g panko breadcrumbs; 1 L vegetable oil, for deep-fat frying; Tartare sauce, to serve; Seafood sauce, to serve; Hollandaise sauce, to serve

Get the party started with this delicious nibble.

Alex Szrok, chef at the Waitrose Cookery School, prepared this recipe for a canapés and cocktails live class in December 2023. The party menu also included Roast beef, horseradish and Yorkshire skewers, Potato rostis, crème fraîche & dill, Mini mortadella, pistachio & ricotta sandwiches, Chicory, blue cheese & candied walnut boats, Mince pie Eton mess and two cocktails, Rosy Cheeks and The Polar Espresso. Find out about more classes here.

0 out of 5 stars(0) Rate this recipe

Makes6
CourseCanape
Prepare25 mins
Cook10 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

6 quail eggs
340g smoked haddock fillet, skin removed and roughly chopped
2 eggs, beaten
1 lemon, zest
10g flat leaf parsley, leaves finely chopped
30g plain flour
60g panko breadcrumbs
1 L vegetable oil, for deep-fat frying
Tartare sauce, to serve
Seafood sauce, to serve
Hollandaise sauce, to serve

Method

Bring a small saucepan of water to a rolling boil. Carefully place the quail eggs in and cook for 2 minutes. Remove with a slotted spoon and plunge into iced water.
Put the haddock, 3 tbsp of the beaten egg, the lemon zest, parsley and plenty of black pepper in a food processor. Pulse to a medium-smooth paste.
Carefully peel the quail eggs and set aside. Divide the fish mixture into 6 even balls. Take one of the balls in the palm of a lightly wet hand and flatten out into a disc, then place a quail egg in the centre. Encase the egg completely and evenly, trying to make sure it's the same thickness all the way around. Repeat with the remaining eggs and fish mixture.
Roll each haddock-coated egg in the flour, then the beaten egg, then the breadcrumbs, making sure they are evenly coated. Repeat with all 6 eggs then chill, covered, until ready to cook. You can prepare these up to 24 hours in advance.
Preheat a deep-fat fryer to 170°C. Carefully place the Scotch eggs in the oil, allow to fry for 1-2 minutes, then carefully turn them so all sides fry to an even golden brown (about 5-6 minutes in total). Transfer to a piece of kitchen paper to remove any excess oil. Serve with the tartare, seafood or hollandaise sauce.

Cook’s tip

If you don’t have a deep-fat fryer, these can be pan fried. Put a heavy frying pan on a medium heat, add enough vegetable oil to come 1cm up the side of the pan, carefully place the Scotch eggs in the hot oil, and gently baste and roll around until they’re crisp and evenly golden all over. It may be easiest to cook them in two batches.