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1
Preheat the oven to 230u00b0C/450u00b0F/gas 8.
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2
Put the potatoes into salted boiling water and bring back to the boil for 2 minutes.
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3
Carefully add the eggs to the pan and cook for a further 8 minutes until hard boiled, by which time the potatoes should also be cooked.
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4
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 any excess moisture away.
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5
Then drain the potatoes in the colander.
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6
Remove the eggs, cool under cold water, then peel and quarter them. Place to one side.
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7
In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes, than add the double cream and bring just to the boil. Remove from the heat and add the cheese, lemon juice, mustard and parsley.
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8
Put the spinach, fish and eggs into an appropriately sized earthenware dish and mix together, pouring over the creamy vegetable sauce.
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9
The cooked potatoes should be drained and mashed - add a bit of olive oil, salt, pepper and a touch of nutmeg if you like. Spread on top of the fish. Don't bother piping it to make it look pretty - it's a homely hearty thing.
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10
Place in the oven for about 25-30 minutes until the potatoes are golden.
