Equipment
Ingredients
Chorizo Scotch Eggs
- 4 eggs, whole
- 350 g chorizo sausage meat, casing removed
- 50 g all-purpose flour
- 2 eggs, beaten
- 100 g panko breadcrumbs
Smoked Haddock Saffron Broth
- 15 ml olive oil
- 150 g fennel, finely diced
- 100 g shallots, finely diced
- 10 g garlic, minced
- 100 ml dry white wine
- 1 g saffron threads
- 800 ml fish stock, hot
- 300 g smoked haddock, skinless
Frying and Garnish
- 1000 ml neutral oil
- 10 g fennel fronds
Nutrition (per serving)
Method
Boil the 4 whole eggs in water for exactly 6 minutes, then immediately transfer them to an ice bath using a slotted spoon to halt cooking. Once thoroughly cooled, peel them very carefully to keep the soft whites intact.
Steep the saffron threads in the dry white wine in a small bowl. Set aside to bloom, allowing the color and aroma to infuse the wine.
Divide the raw chorizo meat into 4 equal portions. Wet your hands slightly, flatten a portion into a thin patty, place a peeled soft-boiled egg in the center, and wrap the meat completely around the egg to ensure a seamless seal.
Set up a breading station using the mixing bowls. Roll each chorizo-wrapped egg in the all-purpose flour, shake off the excess, dip into the beaten eggs, and press firmly into the panko breadcrumbs for an even coat. Wash hands and surfaces thoroughly after handling the raw pork.
Heat the olive oil in a saucepan over medium heat. Add the finely diced fennel, shallots, and garlic, sweating them gently until they are translucent and tender, taking care not to brown them.
Pour the saffron-infused wine and the fish stock into the saucepan with the aromatics. Bring the mixture to a gentle simmer to meld the flavors.
Submerge the smoked haddock piece into the simmering saffron broth. Poach gently until the fish turns opaque and begins to flake apart. Use a slotted spoon to carefully remove the fish, flake it into large bite-sized chunks, and return the flaked fish to the warm broth. Keep warm.
In a heavy pot or deep fryer, heat the neutral frying oil to 170°C/338°F. Fry the breaded chorizo eggs, turning occasionally, until the crust is deep golden brown and the internal layer of raw pork is fully cooked and reaches an internal temperature of 74°C/165°F. Transfer to paper towels to drain.
Divide the hot saffron broth and flaked smoked haddock evenly among 4 warm, shallow bowls. Slice the fried chorizo eggs in half to reveal the soft yolk, carefully place the halves in the center of the broth, and garnish with reserved fennel fronds. Serve immediately.
Chef's Notes
- Using undyed smoked haddock provides a cleaner, more natural flavor and prevents the broth from taking on an artificial yellow hue, allowing the saffron color to truly shine.
- When wrapping the soft-boiled eggs, wet your hands slightly. This prevents the sticky chorizo meat from clinging to your fingers, making it easier to form a seamless seal.
- The temperature of the frying oil is critical. At exactly 170°C, the chorizo cooks through entirely in the time it takes the panko crust to turn deep golden, without overcooking the delicate yolk inside.
Storage
Refrigerator: 2 days — Broth keeps well; however, the fried eggs will lose their crispness and the yolk texture will change when reheated.
