The Ivy restaurant
Although no one’s exactly sure when The Ivy opened, it was around 1917 when Abel Giandellini bought a humble café and set about turning it into the high-class restaurant it is today. Its location in the heart of London’s West End, and the elegance of the food and dining room, have kept it in favour with celebrities and the theatre community – and The Ivy remains firmly established as one of London’s most popular restaurants.
The Ivy’s Salmon Fishcakes
Hands-on time 40min , plus chilling. Cooking time about 20min. Serves 4
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- 800g (13/4lb) potatoes
- 650g (1lb 7oz) salmon fillets, boneless, skin on
- 2tbsp tomato ketchup
- 2tsp anchovy suace, we used Geo Watkins
- 3tsp English mustard
- 2tbsp olive oil
- Plain flour, to dust
- Peel the potatoes, then cut into even=sized chunks. Put into a large pan and cover with cold water. Bring to the boil, then simmer for 12min or until potatoes are cooked through (test by pushing a cutlery knife through a chunk of potato – it should go through easily). Drain and leave to steam dry for 10min.
- Meanwhile, put salmon into a pan and cover with cold water. Bring up to a gentle simmer and cook for 7min, or until fish flakes easily when pressed with a knife. Lift fish out of the water and set aside to cool. Peel off and discard skin. Flake the fish.
- To make the fishcakes, put the potatoes into a bowl and mash (do not add nay milk or butter). Add half the flaked salmon, the ketchup, anchovy sauce, mustard and some seasoning and mash until relatively smooth. Fold in the remaining salmon, keeping the flakes as large as possible.
- Divide the mixture into eight and form each portion into a round patty. Arrange on a board, cover with clingfilm and chill for 20min.
- Preheat oven to 180oC (160oC fan) mark 4. Heat the oil in a large, non-stick frying pan. Lightly dust the fishcakes on both sides with flour and brown on both sides in the pan (do this in batches if necessary). Arrange the browned fishcakes on a baking tray and cook in the oven for 10-15min until piping hot. Serve with salad or wilted spinach and the Sorrel Sauce (see right), if you like.
Per serving
509cals, 24g fat (4g saturates), 38g carbs (4g total sugars)
Get ahead
Prepare to end of step 4 up to a day ahead. Chill. Complete recipe to serve.
GH verdict
These fishcakes have to be one of the most copied resturant dished, and with good reason. If you have time, do try the sauce – it’s very special indeed.
Sorrel Sauce
Melt 50g (2oz) butter in a large wide-rimmed pan, then stir in 25g (1oz) plain flour. Cook gently, stirring, for 30sec. gradually whisk in 500ml (17fl oz) hot, strong fisd stock followed by 50ml (2fl oz) white wine. Simmer for 30min until the sauce has thickened. Add 250ml (8fl oz) double cream and bubble again until the sauce is a thick pouring consistency. Stir in 15g (1/2oz) shredded sorrel or a small handful of shredded rocket or 1tbsp chopped fresh tarragon. Check the seasoning and serve with the fisfcakes.
Get ahead
Make the sauce up to a day ahead, but do not add the sorrel/rocket/tarragon. Cover with clingfilm (touching the sauce), cool and chill. To serve, reheat gently in a pan, whisking to break up any lumps, and complete recipe.
