Ingredients
- 5 large potatoes peeled and diced into 2.5cm squares
- 2 large free-range eggs
- 2 large handfuls baby spinach
- 1 onion peeled and finely chopped
- 1 carrot halved and finely chopped
- olive oil
- extra virgin olive oil
- 250 ml double cream
- 2 good handfuls mature Cheddar or Parmesan cheese
- 1 lemon
- 1 heaped teaspoon English mustard
- 1 large handful of fresh flat-leaf parsley leaves finely chopped
- 450 g haddock or cod fillet skin off, pin-boned, and sliced into strips
- 1 whole nutmeg for grating (optional)
Servings:
Instructions
- Preheat the oven to 230°C/450°F/gas 8.
- Put the potatoes into boiling salted water and bring back to the boil for 2 minutes.Carefully add the eggs to the pan and cook for a further 8 minutes, or until hard-boiled, by which time the potatoes should also be cooked.
- At the same time, steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze out any excess moisture.
- Drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel and quarter them. Place to one side.
- In a separate pan, slowly fry the onion and carrot in a little oil for about 5 minutes, then add the double cream and bring just to the boil.
- Remove from the heat and add the cheese, lemon juice, mustard and parsley.
- Slice the fish into strips then place in an earthenware dish with the spinach and eggs and mix together, pouring over the creamy vegetable sauce.
- The cooked potatoes should be drained and mashed – add a bit of oil, sea salt, black pepper and a touch of nutmeg (if using). Spread on top of the fish.
- Place in the oven for 25 to 30 minutes, or until the potatoes are golden.
- Serve with some peas or greens, with tomato ketchup for those who need it.
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