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Neuroprotective Omega-3

Omega 3 fatty acids found in oily fish have been proven to protect against neurodegenerative diseases. Research looking specifically at the relationship between omega 3 and Parkinson’s has found that omega 3 can slow the death of of neurons responsible for producing dopamine. It is also thought that omega 3 is beneficial for treating depression in Parkinson’s. Good sources of omega 3 are fish oil supplements, anchovies, carp, eel, herring, kipper, mackerel, pilchards, salmon, sardines, swordfish, trout, fresh tuna and whitebait.

There are many good fish recipes but not many as comforting as fishcakes.The Ivy, London’s restaurant to the stars is famed for it’s fishcakes and they have been on the menu for the past 12 years. To save you traipsing all the way to London in this cold weather we are bringing the recipe to you.

The Ivy Fishcakes

325g potato, mashed (without milk or butter)

325g salmon fillet, poached in salted water for 3-4 minutes

1tbsp tomato ketchup

½ tbsp anchovy essence

½ tbsp English mustard

salt and pepper

For the sauce

250-300ml strong fish stock (a cube will do)

25g butter

1tbsp flour

25ml white wine

100ml double cream (or dairy free cream alternative)

fresh sorrel leaves (about five), shredded

salt and pepper

700-800g spinach, picked over, washed and dried

To make the fishcakes, mix together the potato, half the poached salmon, the ketchup, anchovy essence, mustard and seasoning until it is smooth. Flake the remaining salmon and fold it in gently. Mould the mixture into 8 round cakes and refrigerate them.

To make the sauce, bring the fish stock to the boil in a thick-bottomed pan. In another pan melt the butter and stir in the flour. Cook very slowly over a low heat for 30 seconds, then whisk the fish stock into the flour mixture. Pour in the white wine and simmer for 30 minutes until the sauce has thickened. Add the cream and reduce the sauce until it is of a thick pouring consistency, then stir in the sorrel and season.

Lightly flour the fishcakes and fry in vegetable oil until coloured on both sides, or brush them with oil and cook for 10-15 minutes in a moderately hot oven (390°F/200 °C/gas mark 6).

Remove the stalks from the spinach leaves, wash the leaves and shake off as much water as possible. Heat a large saucepan over a medium flame, add the spinach, lightly season with salt and pepper and cover tightly with a lid. Cook for 3-4 minutes, stirring occasionally, until the leaves are tender. Drain in a colander to remove excess water.

Divide the spinach between four warmed plates, place two of the fish cakes on top and pour over the sauce. Serve immediately with extra vegetables.

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