Start preparing this scotch quail eggs recipe by putting the potatoes in a large pan and fill it with water. Bring it to a boil. Next, add the haddock and boil it until it starts to flake. The potatoes will be done when they are soft.
In a separate pot boil 10 quail eggs for no more than 2 minutes. Remove them and cool them under cold running water. This will keep the yolks soft.
Next, drain the fish and potatoes properly. Take the butter and start mashing it together with the fish and potatoes. Also, don't forget to add about 2 tablespoons of full-fat milk for a thick mash. After you're done, set the mixture aside to cool down.
Now, crack the remaining 8 quail eggs in a bowl and whisk or beat them.
Peel the boiled quail eggs. When the mash is cool, take a spoon and start molding it around the eggs in order to encase them completely. After that, roll the encased eggs in flour and then in the beaten quail eggs, and then finally in the breadcrumbs.
Do this for the rest of the eggs and after that let them chill for about an hour in order to firm up. You can even let them chill overnight if you need the dish ready for the next day!
Next, the watercress mayonnaise. Chop the fresh watercress with 1 tablespoon of lemon juice. Then, add the mayonnaise and stir.
Grab the asparagus and blanch it for 4 minutes. Drain it under cold water.
Heat a generous layer of sunflower oil in a frying pan and fry the eggs until crisp on all sides. Place them on kitchen paper to drain the excess oil.
Serve with the asparagus and watercress mayonnaise for dipping.