Serves 4-6

 

6 large potatoes

2 eggs

400g spinach

1 onion, finely chopped

1 carrot, finely chopped

284ml of double cream

2 tsp Parmesan cheese

Juice of one lemon

1 tsp mustard

500g prawns

500g salmon fillets

500g cod fillets

 

1. Preheat the oven to 450 degrees.

2. Put the potatoes into a pan of salted, boiling water. Bring back to the boil for 15 minutes. At the same time, hard boil the 2 eggs in the same pan.

3. Steam the spinach in a colander over the pan that has the potatoes and eggs. This will only take about a minute. When the spinach is done, remove from the colander and squeeze out excess water.

4. Remove the eggs from pan. Cool under cold water and peel and quarter them. Put to one side.

5. Drain the potatoes in the colander.

6. In a separate pan, slow-fry the onions and carrots in a little olive oil for about 8-10 minutes.

7. Add the cream and bring to the boil.

8. Remove from the heat and add the Parmesan, lemon juice, and mustard.

9. Put the spinach, raw prawns, raw salmon, raw cod and eggs in a decent sized casserole dish. Pour over the creamy vegetable sauce.

10. Mash the cooked potatoes - adding a bit of olive oil, salt and pepper. Spread the potatoes on top of the fish. Place in the oven for 25 - 30 minutes.