For the fishcakes
700g mashed potato
700g poached salmon fillet, poached in salted water for 3-4 minutes, flaked
2 tbsp tomato ketchup
2 tsp anchovy essence
3 tsp English mustard
sea-salt and freshly ground black pepper
1.5kg spinach to serve
For the sauce
500ml fish stock
50ml white wine
250ml double cream
15g sorrel, shredded (can substitute tarragon)
To make the fishcakes:
Mix together the potato, half the poached salmon, the ketchup, anchovy essence, mustard and seasoning, until evenly combined.
Fold in the rest of the salmon. Mould the mixture into 8 round cakes and refrigerate.
For the sauce, bring the fish stock to the boil in a thick-bottomed pan.
In a separate saucepan, melt the butter and stir in the flour. Cook very slowly over a low heat for 30 seconds, then gradually whisk in the fish stock.
Pour in the white wine and simmer gently for 30 minutes until the sauce has thickened.
Preheat the oven to 200C.
Dust the fishcakes in flour.
Heat the oil in a frying pan and fry the fish cakes for 2-3 minutes on each side, until golden. Transfer to the oven and bake for 10-15 minutes.
Heat a large saucepan over a medium heat and cook the spinach for 3-4 minutes until just wilted. Drain and squeeze the spinach in a colander.