Paul Clerehugh, owner and head chef at the Crooked Billet in Stoke Row and London Street Brasserie in Reading, shares
Paul Clerehugh, owner and head chef at the Crooked Billet in Stoke Row and London Street Brasserie in Reading, shares his recipes with Standard readers.
THIS is a Celtic labradoodle recipe — a cross between a Scotch egg and Welsh rarebit. The trick for a runny quail’s egg yolk is to break the raw egg into a 50/50 mix of water and white wine vinegar. After 10 minutes the eggs have puckered back into the perfect egg shape. Then poach for 60 seconds in simmering water until just set.
960g smoked haddock, skinned and boned
100g mature cheddar, grated
2 tsp English mustard
1 bunch spring onions
100ml double cream
Blitz 320g haddock until it becomes a purée. Add 100ml cream and blitz until smooth. Set aside and refrigerate.
Trim, wash and finely slice the spring onion. Peel, deseed and dice the tomato and set aside. Dice the remaining haddock into ½cm cubes and set aside.
In a large mixing bowl place the blended and diced smoked haddock, sliced spring onions, diced tomatoes, grated cheddar and English mustard. Mix together well and adjust seasoning. Add more English mustard if required.
Divide the mixture into 12 portions. Lay out a piece of cling film, 30cm x 30cm and place a portion of the haddock mixture in the centre. Flatten this to the thickness of ½cm into a circle shape. Place a poached quail’s egg in the centre. Pull the corners of the cling film up together, encasing the quail’s egg in mixture. Twist the ends of the cling film to form a tight ball. Refrigerate for an hour.
Dust in seasoned flour, dip in egg wash, roll in white breadcrumbs and deep fry in pre-heated 180
C vegetable oil for three to four minutes or until golden brown.