COD SCOTCH EGGS
" This is a new take on the scotch egg – a pub favourite in the UK. Thanks to a Southern Indian-inspired sauce, and using cod instead of pork, the dish is elevated to new heights and has heaps of flavour even though it's lighter than the original version. Sweet Atlantic shrimp bring the moilee to life, while the cod acts as a lean base that lets the spices and runny egg yolk shine."
– Chris Locke, Executive Chef, Marben
¼ cup canola oil
½ tsp mustard seeds
12 curry leaves
¾ tsp turmeric
1 small white onion, quartered
3 garlic cloves
3-cm piece fresh ginger, peeled
2 Roma tomatoes flesh only, skin and seeds removed
1 red finger chilli
1 cup coconut milk
3 tbsp lemon juice
1/3 lb Fogo Island North Atlantic pink shrimp
Salt to taste
¾ lb Fogo Island cod
¼ tsp salt
Zest of 1 Lime
1 tbsp white pepper
1 tsp garlic powder
1¼ tsp onion powder
¼ tsp fenugreek leaves
½ tsp cayenne pepper
1 tbsp 35% cream
2 egg whites
¼ cup cilantro, stalks removed and leaves finely chopped
Eggs and breading
4 large free-range eggs
4 cups breadcrumbs (panko)
2 cups flour
Oil for shallow frying
(This can be made up to a week in advance and kept in the fridge)
- Using a food processor, make a paste with all the sauce ingredients, except coconut milk, lemon juice, shrimp and oil.
- In a shallow pan on medium heat, heat oil then fry paste until aromatic.
- Add shrimp and continue to cook, 1 minute.
- Stir in the coconut milk and let simmer, 30 minutes.
- Using a food processor or immersion blender, puree sauce then strain through a fine mesh strainer, discarding any solids left in the sieve.
- Return sauce to a clean saucepan and bring to a simmer. Let sauce reduce until it has thickened to the point where it will not run on a plate.
- Add lemon juice.
- Season to taste.
- All the farce ingredients, except cilantro, in a food processor and blend to a coarse paste.
- Fold cilantro into the mixture by hand.
- Divide farce into four equal pieces and set aside in refrigerator.
- In a small pot, bring salted water to a boil, then reduce to simmer.
- Gently place eggs in simmering water and boil, 4 1/2 minutes. While eggs are boiling, fill a bowl with cold water and ice.
- Transfer eggs from the pot to the ice bath and let cool, 5 minutes.
- Carefully peel eggs and set aside.
- Prepare three bowls: one with flour, one with egg wash and another with breadcrumbs.
- Remove farce from the fridge and carefully wrap each egg. Be sure not to leave any gaps as these will open up during frying.
- One by one, gently roll the covered eggs in flour, then egg wash, then breadcrumbs.
- In a frying pan, pour enough oil to half submerge the eggs and heat to about 180C/350F. Check the temperature by dropping in a little egg wash: It should bubble immediately.
- With a slotted spoon, transfer prepared eggs into the oil, one by one. Fry for about 5 minutes, turning occasionally, to achieve even browning.
Enjoy the Scotch eggs and moilee together, either plated or with the warm sauce served in a bowl for dipping.