Pirate casserole

Ingredients

• 600 g (1 ⅓ lb) potatoes, peeled and rough cut
• 4 eggs
• 1 dash white vinegar
• 1 French grey shallot
• 300 g (0.7 lb) baby spinach
• 50 g (5 Tbsp) butter
• 30 ml (2 Tbsp) flour
• 600 ml (2 ½ cups) milk, plus a little more for purée
• 100 g (½ cup) mozzarella-type cheese
• 30 g (2 Tbsp) fresh parsley, finely chopped
• 600 g (1 ⅓ lb) turbot fillets, cut into 2 to 3 cm pieces
• Nutmeg to taste
• Salt and pepper to taste

Preparation

• Cook the potatoes in salted water.
• Boil the eggs with a dash of white vinegar for 8 minutes.
• Dice shallot and sauté in butter until translucent.
• Add rinsed spinach and sauté for a few minutes. Add nutmeg, salt and pepper.
• Pre-heat oven to 180°C (350°F).

For the cheese sauce

• Melt 10 g (1 Tbsp) butter on medium-low heat.
• Once the butter has melted, gradually incorporate flour while stirring.
• Cook for 1 to 2 minutes until the water evaporates, then deglaze with milk, a little at a time while whisking. Cook until sauce is smooth.
• Season with salt and pepper, add half the cheese and parsley.

• Make a purée with the potatoes, butter and milk.
• Peel the eggs.
• Place a little spinach and an egg cut into quarters in the bottom of each (ovenproof) bowl for each “pirate.” Top with raw fish pieces and drizzle with cheese sauce.
• Bake for 20 to 25 minutes, then let cool.