To soft boil the eggs bring a pan of water to the boil with a pinch of salt, place the eggs in a small basket and drop into the water, boil for exactly 1 minute and chill in iced water straight away.
Place both types of fish in a food blender and blitz till smooth, fold in the cream and add a little pepper to season, chill to stiffen.
When the sticky rice has been cooked and chilled, roll out thinly between 2 sheets of cling film.
Take the Quails eggs and gently remove the shell, with a small syringe push into the egg and draw out the yolk and squeeze into a bowl, add the other yolk and warm clarified butter with the curry powder, beat till chilled. With the syringe draw up the curry mix and inject back into the Quails Egg.
Split the mousse into 6 and flatten in your hand, place the egg in the middle and surround with the mousse, cut out a circle of the sticky rice and place around the mousse, seal with wet fingers. Roll in fresh breadcrumbs and allow to chill and settle.
Heat a deep fat fryer to 180C, place the eggs in the basket and deep fry till golden gently shaking the basket. Drain onto kitchen paper.
To serve, dress some rocket and frissee with a little lemon and olive oil. Cut each egg in half and place 3 halves per portion. Enjoy.