Uploaded May 2017 | Updated September 2026, 2 weeks ago
In this videos Steven Ellis of the Oxford Blue shows us his new take on some old classics, the fishcake and scotch egg. This inventive recipe is both hearty and delicious.
Recipe
Ingredients
Serves 4
4 medium hens eggs
200g smoked haddock which has been cooked in ½ milk, ½ cream
200g potato (boiled in water & mashed)
Salt and pepper
100g flour
3 eggs beaten
500g breadcrumbs
To make scotch eggs
Bring a pan of water to the boil,add a pinch of salt,cook the hens eggs for 5 mins then place directly into iced water
Allow to cool then peel and set to one side
For the farce mix together the picked haddock, mashed potato, a pinch of parsley and season to taste with salt and pepper, Split the mixture into 4 even pieces the size of golf balls.
Lightly flour your hands and spread the mix in the palm of your hand, place the egg in the centre and wrap the meat around to form a ball,repeat this process with all the remaining eggs
To coat the scotch eggs, place the seasoned flour in a bowl and set a side, repeat this process with both the beaten eggs and bread crumbs.
Flour all the eggs then individually coat in the beaten egg and finish by rolling in the breadcrumbs ( In the trade we call this to pane)
Deep fat fry for 3 minutes at 180 degrees
Then finish in the oven for 5 minutes at 180 degrees
Served with confit lemon slices and a watercress velouté.
In this videos Steven Ellis of the Oxford Blue shows us his new take on some old classics, the fishcake and scotch egg. This inventive recipe is both hearty and delicious.
Recipe
Ingredients
Serves 4
4 medium hens eggs
200g smoked haddock which has been cooked in ½ milk, ½ cream
200g potato (boiled in water & mashed)
Salt and pepper
100g flour
3 eggs beaten
500g breadcrumbs
To make scotch eggs
Bring a pan of water to the boil,add a pinch of salt,cook the hens eggs for 5 mins then place directly into iced water
Allow to cool then peel and set to one side
For the farce mix together the picked haddock, mashed potato, a pinch of parsley and season to taste with salt and pepper, Split the mixture into 4 even pieces the size of golf balls.
Lightly flour your hands and spread the mix in the palm of your hand, place the egg in the centre and wrap the meat around to form a ball,repeat this process with all the remaining eggs
To coat the scotch eggs, place the seasoned flour in a bowl and set a side, repeat this process with both the beaten eggs and bread crumbs.
Flour all the eggs then individually coat in the beaten egg and finish by rolling in the breadcrumbs ( In the trade we call this to pane)
Deep fat fry for 3 minutes at 180 degrees
Then finish in the oven for 5 minutes at 180 degrees
Served with confit lemon slices and a watercress velouté.
