6 Quails Eggs
300g natural Scottish Smoked Haddock
2 Egg yolks
1 whole Egg
Pinch of white pepper
Soft boil the eggs 90 seconds
Chill the eggs before carefully shelling
Blitz haddock and yolks in a food processor until smooth and season with pepper only.
Divide into 6 balls and flatten in the palm of your hand ( handy tip is to keep hands oiled or wet) wrap each patty carefully around a quails egg and roll into an egg shape and chill.
Take a small dish of plain flour season with a little celery salt and cayenne.
Beat an egg with a little milk
Whizz up some fresh breadcrumbs.
Take each chilled egg and roll in the flour shake off the excess and dip into the egg mix coating well then finally into the breadcrumbs.
Deep fry for 2-3 minutes rolling with a spoon in the oil then drain well and enjoy.
This dish is delicious served with a light creamy curry sauce and a spring onion risotto.