Preheat the oven to 230°C. (350°F.)
Boil potatoes in salted water for
2 minutes. Carefully add the eggs to the pan and cook for
another 8 minutes until hard cooked, 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 any excess moisture away.
Drain potatoes. Remove eggs, cool
under cold water, peel and quarter.
In a separate pan slowly fry the
onion and carrot in olive oil for about 5 minutes, then add the
Half and half, cheese, lemon juice, mustard and parsley.
Put the spinach, fish and eggs
into an appropriately sized earthenware dish and mix together,
top with the creamy vegetable sauce.
Mash potatoes with a bit of olive
oil, salt, pepper and a touch of nutmeg if you like. Spread on
top of the fish.
Place in the oven for about 25-30
minutes until the potatoes are golden.