-
1
Begin by making mashed potatoes for the Scotch eggs.
-
2
Quarter the potatoes and cook in salted boiling water for 15-20 minutes until a fork can easily be poked through the potatoes.
-
3
Drain the peeled potatoes and then mash.
-
4
Place a pan over a very low heat and add the olive oil.
-
5
Chop the smoked cod into cubes and cook in the pan for 4 minutes, stirring so that the cod cooks evenly.
-
6
Flake the fish with the back of a fork so it shreds.
-
7
Add the mashed potato to the pan and mix together until fully combined and a thick paste is formed.
-
8
Set aside to cool.
-
9
Prepare a bowl of ice water and add a few dashes of white wine vinegar.
-
10
Bring a large pan of water to the boil, lower in the quail's eggs and cook for exactly 3 minutes - they should be just soft.
-
11
Remove from the boiling water and place the eggs into ice water.
-
12
Once cool, peel immediately.
-
13
To form the Scotch eggs, take a little of the salt cod mixture in the palm of your hand, make a dent in the centre, place the quail's egg in the dent.
-
14
Close your hand over the egg so that you cover the egg with the rest of the mixture.
-
15
Roll the coated egg in your hands to make sure it is evenly covered.
-
16
Repeat for each of the eggs.
-
17
Lay the Scotch eggs on a plate or tray lined with cling film or parchment paper and put in the fridge for 1 hour to firm.
-
18
Meanwhile, make the aioli.
-
19
Squeeze the water from the bread and place into a food processor with the garlic, salt and the lemon zest and juice.
-
20
Blend while gradually adding the oil.
-
21
Adjust the seasoning to taste.
-
22
Set aside the aioli in the fridge.
-
23
Beat the hen's eggs in a shallow bowl, and have the flour and breadcrumbs ready in separate bowls.
-
24
Dip each egg first in the flour, then into the beaten egg and lastly into the breadcrumbs to coat.
-
25
Preheat the vegetable oil to 175C in a deep fat fryer or large pan filled no more than one-third full.
-
26
Lower in the Scotch eggs and fry for about 2 minutes or until golden brown all over.
-
27
Drain briefly on kitchen paper and serve with the aioli.
