Recipe Index

Ingredients

• 2 cups whole milk, or enough to cover the fish
• 1 bay leaf
• 1 onion, peeled and halved
• A few black peppercorns
• 8¾ oz undyed smoked haddock, skin on
• ½ oz butter
• 1 shallot, finely chopped
• 1 garlic clove, crushed
• 1 tsp curry powder
• 1/2 tsp ground turmeric
• 3½ oz cooked basmati rice
• 1 egg yolk
• 1 tbsp chopped fresh flat-leaf parsley (for the haddock coating)
• 1 tbsp chopped fresh chives
• 1/2 lemon, zest only
• 3 soft-boiled eggs, peeled (for the haddock eggs)
• Salt and freshly ground black pepper
• 3½ oz plain flour (for the haddock eggs)
• 2 eggs, beaten (for the haddock eggs)
• 5¼ oz panko breadcrumbs (for the haddock eggs)
• Vegetable oil, for deep-frying
• 3½ oz mango chutney
• 3½ oz mayonnaise
• 1/2 pickled cucumber, finely chopped
• 8¾ oz pork sausagemeat
• 2 tsp English mustard
• 1 tsp chopped fresh thyme
• 1 tbsp chopped fresh flat-leaf parsley (for the pork coating)
• 2 soft-boiled eggs, peeled (for the pork eggs)
• 2¾ oz plain flour, seasoned (for the pork eggs)
• 2 medium eggs, beaten (for the pork eggs)
• 5¼ oz fine dried breadcrumbs (for the pork eggs)
• Piccalilli, to serve
• Fresh watercress, to serve

Method

1. For the haddock version, pour the milk into a pan with the bay leaf, halved onion and peppercorns, add the haddock, bring to a bare simmer and poach for 6-8 minutes until it flakes. Lift out the fish, flake it, discarding skin and bones, and strain and reserve a little of the milk.
2. Melt the butter in a pan, cook the shallot for 3 minutes until soft, add the garlic, curry powder and turmeric and cook for 1 minute. Stir in the rice and a splash of the poaching milk and cook until absorbed and quite dry. Off the heat, stir in the flaked haddock, egg yolk, parsley, chives and lemon zest. Season, cool, then chill until firm enough to handle.
3. Divide the haddock mixture into three and mould each portion evenly around one of the peeled soft-boiled eggs, enclosing it completely. Chill for 30 minutes.
4. For the pork version, mix the sausagemeat with the mustard, thyme and parsley and season well. Divide in two and mould around the remaining two soft-boiled eggs in the same way. Chill for 30 minutes.
5. Set up bowls of flour, beaten egg and crumbs for each version — panko for the haddock eggs, fine dried breadcrumbs for the pork eggs. Coat each egg in flour, then egg, then crumbs, and repeat the egg and crumbs for a firm double coating.
6. Heat vegetable oil in a deep pan to 350°F. Fry the eggs in batches for 6-8 minutes, turning, until deep golden all over. Drain on kitchen paper and rest for 5 minutes.
7. Stir the mango chutney and pickled cucumber through the mayonnaise. Serve the haddock eggs with this dip, and the pork eggs with piccalilli and watercress.

Prep: 30 min · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data