How to make it

  • Preheat the oven to 230c degrees.
  • Put the potatoes into a pan of salted, boiling water.
  • Bring back to the boil for 2 minutes
  • Add the eggs and boil for further 8 minutes. By which time potatoes should be cooked, if not fish out eggs and continue till done.
  • Put eggs into cold water, then shell and quarter and set aside till later.
  • Steam the spinach in a colander over the pan that has the potatoes.
  • This will only take about a minute or two.
  • When the spinach is done, remove from the colander and squeeze out excess water.
  • Drain the potatoes in the colander.
  • In a separate pan, slow-fry the onions and carrots in a little olive oil for about 8-10 minutes.
  • Add the creme fraiche and bring just to a boil.
  • Remove from the heat and add the cheese, lemon juice, chopped parsley and mustard.
  • Put the spinach, fish and eggs in a suitable sized ovenproof serving dish.
  • Pour over the creamy carrots and onion mix.
  • Mash the cooked potatoes - adding a bit of olive oil, salt and pepper and nutmeg.
  • Spread the potatoes on top of the fish.
  • Place in the oven for 25 - 30 minutes.
  • Enjoy!

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