6 eggs, soft boiled
400 g kipper fillets
100 g cream cheese
Juice and zest of half a
lemon
1 egg yolk
2 scally onions, very finely
sliced
1 TB chopped parsley
Freshly ground black pepper
75 g Wensleydale cheese
Flour for dusting
2 eggs beaten
150 g natural breadcrumb
Oil for deep frying
FOR THE RHUBARB RELISH:
500 g Yorkshire rhubarb, finely
chopped
1 onion, finely chopped
250 g sugar
100 ml cider vinegar
1 thumb fresh ginger, grated
1/2 ts allspice
1/2 ts ground clove
Cook the eggs 3 minutes in boiling water then place in iced water to
stop the cooking process, peel and keep in the fridge.
To make the rhubarb relish place the onion, sugar, vinegar, ginger
and spice into a pan and bring to the boil, cook until syrupy then
add the rhubarb. Bring back to the boil and then cook for around
30-40 minutes or until the rhubarb has fallen and any juices have
reduced to resemble jam. This can be made well in advance, just
bottle it up into sterilised jars and keep airtight.
For the Yorkshire egg, in a food processor add the kipper fillets,
cream cheese, juice and zest of the lemon and 1 egg yolk. Blitz
until very smooth and add the parsley, scally onion and black pepper
and stir through. Place this mix into a bowl and put into the fridge
for at least 30 minutes to firm up.
Once the kipper mix is firm divide the mix into six, then one at a
time wrap the soft boiled eggs with the kipper mix and place them
back into the fridge to allow to firm up again. Prepare the coating,
in one bowl place in the flour, in another bowl place in the beaten
egg and in the third bowl add the breadcrumbs but crumble in the
Wensleydale.
To coat the eggs, roll through the flour then the egg and finally
the breadcrumbs.
Heat some oil in a deep pan to 175 C and carefully lower each egg
into the oil, cook until golden in colour, remove them from the pan
onto kitchen paper to drain and then serve on a bed of leaves with
the rhubarb relish and pickled cucumber.
Chef Paul Gildroy, Magpie Cafe in Whitby, North Yorkshire
