Kedgeree Scotch Egg

Kedgeree Scotch Egg
Fishboxer Chef Hugh McGivern from

A very special creation which is worth the time and effort!


6 Soft boiled Quails eggs 

skinless smoked haddock- Arbroath Smokies 

 Bowl 1:- 150g fresh white breadcrumbs.

Bowl 2:- 1 beaten egg with the same amount of milk beaten into it.

Bowl 3:- 100g plain flour.


1. Taking great care, tap each each egg then gently roll and peel off the shell ( give a gentle wash to remove any bits of shell and dry on kitchen paper).

2. Divide the fish mousse into 6 and with slightly wet hands place a ball in the middle of your hand and flatten, place an egg in the middle and bring up all the edges completely sealing the egg. Roll gently until you get a smooth ball.

3. Roll each egg into the flour and gently shake off any excess, now dip into the egg mix ensuring an even cover then into the breadcrumbs, giving a gentle squeeze to make sure they adhere. Chill in fridge.

4. In a small saucepan add 50g butter with 30g finely chopped shallots and cook over a gentle heat without colouring. Add 2 teaspoons of mild curry powder and cook for a couple of minutes slowly add 150ml of either chicken or vegetable stock, cook for 15mins over a gentle rolling heat add 50ml of double cream and strain through a fine sieve.


Heat a deep fat fryer to 180oC.

Place the eggs in the basket and fry for 3-4 minutes occasionally gently shaking the basket to ensure an even colour. Drain and allow to rest on kitchen paper.

You can use a multitude of bases such as wilted spinach (I used an onion risotto)

Take a warm bowl or plate and pace either a large spoonful of risotto or seasoned spinach in the middle, place the egg on top. With the warm curry sauce gently whisk in a few knobs of butter then drizzle around the egg. Garnish with some finely chopped chives.