METHOD

For the lemon mayonnaise, combine the egg yolk, mustard and vinegar. Blitz on medium speed. Gradually drizzle in the oil until the mixture has emulsified. Season with lemon juice, lemon zest and salt. Place in an airtight container. Store covered in the fridge for up to 3 days. To poach the cod, place the fish, milk and bay leaves in a pan. Bring the milk to boil, immediately remove from the heat. Allow the fish to cool completely. Drain well and set aside. Lightly flake the fish. Do not discard the poaching milk. For the mushrooms, heat olive oil in a pan over moderate to high heat. Add mushrooms and thyme, frying for approx. 10 minutes or until all liquid evaporates and mushrooms have caramelised. Pick out and discard the thyme sprigs. Season with salt and set aside.

For the mashed potatoes, preheat the oven to 200°C. Pierce holes in potatoes and bake for 40 minutes or until the flesh has completely softened. Peel potatoes and pass the flesh through a sieve. Reserve 180g mashed potato. For the cod mixture, combine the reserved mashed potato and olive oil in a pan. Cook on low heat until well-combined, stirring continuously. Add the flaked cod and continue to mix until the fish completely breaks down. Slowly add half of the reserved poaching milk (approx. 40g), stirring continuously. Season with lemon juice and stir through the cooked mushrooms. Finely chop the parsley. Stir through. Season as needed and spread the mixture out evenly (1cm high) on a tray (approx. 30x20cm in size) lined with parchment paper. Keep in the fridge for 30 minutes. Cut the mixture into six 10x10cm squares and set aside in the fridge.

Fill a medium-size pan 3/4 with water. Bring to boil, have a bowl of ice water ready. Once water is boiling, place quail eggs in the water. Allow to cook for exactly 2 minutes. Remove eggs from boiling water and place into the iced water bath. Once cooled, peel the eggs and place each one in the centre of a brandade square. Wrap the mixture around the egg (ensuring no holes). Place in fridge for 30 minutes.

For the Scotch eggs, prepare three bowls: one containing flour seasoned with salt and black pepper; a second containing beaten eggs; a third containing breadcrumbs. Roll each prepared Scotch egg in flour, gently tapping off excess, then dip in egg mixture. Allow excess egg to run off, then roll in the breadcrumbs until completely coated. Dip each Scotch egg once again only in the beaten egg followed by the breadcrumbs. Place the Scotch eggs in the fridge for 10 minutes. In the meantime, preheat a deep-fat fryer to 180°C and the oven to 180°C.

Deep fry the Scotch eggs in hot oil for 2 minutes before transferring onto a cooling rack over a tray. Place tray into the preheated oven for 2 minutes to finish cooking through. Serve with the lemon mayonnaise on the side.