Quail Scotch Eggs with tuna tartare

Ingredients

• Oil for deep frying
• 300 grams smoked tuna, finely chopped
• 2/3 cup crème fraiche
• 12 quail eggs
• 30 grams butter
• 3 shallots, finely chopped
• 300 grams sausage meat
• 1 teaspoon chopped parsley
• 1/3 cup flour
• 2 eggs, lightly beaten
• 1 cup panko crumbs
• salt and pepper to taste

Method

• Heat oil in deep fryer to 180C.
• Place tuna and crème fraiche  in a bowl and stir to combine. Set aside.
• Prepare an ice bath. Set aside.
• Bring a saucepan of water to a boil over high heat. Add quail eggs and cook for 2 minutes. Remove from water and place in ice bath. Once eggs are cool, peel and set aside.
• Place butter in a frypan set over medium heat to melt. Add shallots and cook until translucent. Add sausage meat and parsley and cook, stirring until meat is cooked through. Remove from heat and set aside.
• Place seasoned flour, eggs and panko crumbs into 3 separate bowls. Take each quail egg and press sausage meat mixture around it. Place in flour, then egg, then panko crumbs and gently press.
• Place each covered egg in deep fryer and cook until golden, about 3 minutes. Remove from oil and drain on paper towel.
• Season scotch eggs with salt and pepper and serve over bed of tuna.
• Make sure when you cut in quail eggs it should be runny and the runny yellow mixed with tuna tastes heaven J