Here we go again! I've decided to begin the Autumn season with fish – I can hear you groaning but you might change your mind when you see how simple, quick and easy this recipe is – not to mention scrumptious!
A fishcake is a fishcake – boring! It's not true try these and you will change your mind.
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.
From “The Ivy The Restaurant and its Recipes by the late AA Gill”.
These are perfect for the freezer!
Coming up … what sides to serve?
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