Smoked haddock Scotch egg

Preheat the oven to 200°C

Bake the potatoes until they are tender all the way through, about 30 minutes to 1 hour. Once cooked, scoop the flesh out of the potato skins and into a bowl

While the potatoes are baking, bring the milk up to a simmer and season with salt

Flake the smoked haddock into the milk and poach until completely cooked through

Remove the fish from the milk. Once the potato is cooked, mix the fish with the potato in a mixing bowl until it comes together

Season with salt and set aside to cool

Boil the eggs for 6 minutes, then peel

Carefully wrap each peeled egg with the potato/fish mixture, making sure it is fully encased

Then, carefully panné the covered eggs by tossing each one first in flour, then egg yolk and then panko

Heat the oil in a pot to 175°C

Carefully fry the eggs one at a time in the oil the until golden brown. Remove from the oil with a slotted spoon and drain on paper towel

Season with flaky salt and served sliced in half on top of a bed of watercress