By the time Boxing Day arrives we'll all be yearning for a lunch or a supper that's simple and doesn't include turkey or any of the usual suspects!
The following recipe comes from The Ivy – The Restaurant and its Recipes by AA Gill.
The best fishcakes in the whole world!
The Ivy Fishcakes
(makes 8 – freeze what you don't use)
800g dry mashed potato, no cream or butter added
650g salmon fillet poached in fish stock and flaked
2 tbsp tomato ketchup
2 tsp anchovy essence
3 tsp English mustard
salt and black pepper
Plain flour for coating
Mix together the potato, half the salmon, the ketchup, anchovy essence, mustard and seasoning until smooth. Fold in the rest of the salmon. Mould the mixture into 8 round cakes and refrigerate.
When you're ready to serve preheat the oven 180fan/200c/gas 6. Lightly flour the fishcakes and fry them until they are coloured on both sides. Bake for 10/15 minutes.
You'll see that the recipe includes 3 tsps of English mustard – who'd have guessed! The combination of the tomato ketchup, anchovy essence and the mustard produces the best fishcakes – high praise.
The Ivy serves the fishcakes with Sorrel Sauce & Spinach – I serve them with the Mornay sauce and a raw slaw. You could serve them on a bed of mushy peas (pea purée if you want posh) home-made mayo or even a curry sauce – choose your own guilty pleasure!
My final Mornay treat.
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