Ingredients Jump to Instructions ↓

  1. 500 g fish, cut into cubes (fresh and/or smoked fish)

  2. 8 medium potatoes

  3. 1 onion

  4. 1 medium carrot

  5. 1 tablespoon seeded mustard

  6. 300 ml cream

  7. 3 eggs

  8. 1 cup spinach

  9. 1 lemon, juice of

  10. 1 cup shaved parmesan cheese

  11. 3 tablespoons chopped parsley

  12. olive oil

  13. sea salt

  14. pepper

Instructions Jump to Ingredients ↑

  1. Dice onions and carrots and gently cook in a pan with a little olive oil until softened.

  2. Reduce the heat and add the cream, seeded mustard, parmesan cheese and lemon juice.

  3. Boil potatoes until nearly cooked.

  4. Add the eggs to the water to hard boil.

  5. This saves another pot.

  6. The spinach needs to be washed and cooked so this can also be done with the same pot.

  7. Simply put spinach into a steamer and place over boiling water.

  8. Put cubed fish into a deep dish.

  9. Add roughly chopped spinach and hard boiled eggs.

  10. Pour the cream sauce evenly over.

  11. Mash potatoes using lots of salt and pepper to give flavor and olive oil instead of milk This will make the topping really crispy.

  12. Pile potaroes on top of the fish and bake at 180 until hot and crispy.

  13. Enjoy and try with a nice drop of Sauvignon Blanc.


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