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1
Peel the potatoes and slice into small cubes (this makes them cook quicker) and place into boiling salted water.
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2
Cook until soft.
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3
Melt a small knob of butter and a small drizzle of olive oil in a saucepan; add the salmon and cod cut into strips and seasoned well.
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4
Briefly cook in the oil/butter mixture for 1-2 minutes, then add the white wine.
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5
Allow the wine to boil for a few moments so the alcohol boils off, then add the cream and bring back to the simmer.
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6
Remove from the heat, stir in the Cheddar cheese and crab meat and season again.
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7
Quickly blanche the spinach in boiling water; drain.
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8
Layer the spinach into a pie dish and then slice the soft boiled eggs on top of the spinach.
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9
Gently spoon over the fish and cream mix.
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10
Remove the potatoes from the water; drain the water off.
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11
Individually push each potato through a fine seive.
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12
* Once seived, add the milk and butter; season and beat together.
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13
Gently spoon the potato over the fish, either do this as rustic you like, or use a palate knife to smooth the top.
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14
Add the Parmigiano-Reggiano to the top of the mash, and place in a moderate oven (350F/180C) until the top is golden brown (usually 10 minutes or so).
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15
Serve alone with a nice chilled Chablis.
