It’s been many moons since the very first episode of our series of My Kitchen Rules went to air. So many wonderful things have happened in our lives since… opening our own catering business has definitely been a highlight! We recently started our own sauce brand, The Saucy Sisters and have loads of exciting projects coming up in 2013 J
MKR is back on TV and today we’re going back to where it all began – the very first time we ever cooked for Pete and Manu. In our instant restaurant, we received a 10/10 for our classic Polish beetroot soup, and also wowed the judges with our dish of roasted rainbow trout with smoked trout scotched quails egg and confit garlic aioli.
The scotched quails egg reallly is a labour of love, but it’s oh-so delicious and definitely worth the effort! With our tips and tricks you’ll nail the “runny yolk” and your next dinner party guests will be blown away! Try it at home, and this time you can be the judge – let us know what you think!
Smoked trout scotched quails egg
- 2 large (350g) potatoes, floury textured such as coliban, pink edward or pink eye)
- 350g smoked trout flesh (approx. 1 whole river trout)
- 2 Tbsp white vinegar
- 12 quails eggs
- 2 hens eggs
- 1/3 cup flour
- 1 cup panko (japanese) bread crumbs
- aioli, to serve
Place potatoes on a pot of cold water and put on a medium heat. Simmer, covered for approx. 40 minutes or until cooked through. Wearing rubber gloves to protect your hands from the heat, peel potatoes and pass through a ricer or mash finely.
Carefully remove the flesh from the bones of the trout. Remember that the bones are very, very small, but you can break up the flesh as much as you need to – it’s going to be mashed anyway. Mix thoroughly with mashed potato and season. Set aside to cool.
Ensure quails eggs are at room temperature. Place quail eggs in a small saucepan with cold water and a lid. Bring to a gentle boil as quickly as possible. Once boiling remove from heat and leave in hot water for 1 minute. Remove eggs and place in ice cold water to stop the cooking process.
To peel eggs, gently crack the shell all around the egg and remove shell from one end. Then gently slide in spoon to peel away the shell form the egg and rotate until the shell is loose. remove spoon and peel off the remaining egg shell. please note not all eggs are difficult to peel yet some are impossible. Eat the impossible ones that break as a chefs treat.
To encase the egg in potato trout mix, take 1/12 of the mix and roll into ball. Place in between two sheets of cling film and flatten with a plate or flat surface. Remember to make it wide enough to wrap around the whole egg. Next remove top sheet of cling film, place quail egg in the centre and lift cling film and potato mix to incase the egg. Twist cling film to close casing. then you can remove cling film and smooth over and bumps.
To crumb the eggs, prepare 1 bowl with flour, another with lightly whisked hens egg, and another with the panko crumb. Gently coat each scotched egg in flour, then egg, then breadcrumbs. Refrigerate until ready to serve.
Bring a deep fryer or pot full of oil to 190C. Fry the eggs, in batches, until crumb is golden. Remove from oil and drain on paper towel. Serve hot with a dollop of aioli.