By Ivano de Serio, The Old Bakery Restaurant, Lincoln
Ingredients for 20:
20 free range eggs, 1 large fillet of smoked haddock, 250gr of cherry tomatoes, 1 bunch of fresh basil finely chopped, 3 chopped shallots, 1 clove of garlic, 100ml of extra virgin olive oil, 100gr of Philadelphia soft cheese, salt to taste.
Boil the whole eggs in water for 8 minutes, cool in water and ice, peel the shell and cut them length wise, scoop out the yolk, and place the eggs in a clean tray.
In a separate non stick pan cook the shallots, garlic with the olive oil, add the cherry tomato and cook for 6-8 minutes, skin the fish and dice it add to the pan and sprinkle the chopped basil and season with salt and cook for 10 minutes, set aside to cool completely before mixing with the egg yolks and Philadelphia cheese.
Fill the eggs with the smoked haddock mousse and refrigerate until ready to serve.