(serves 6 – 8)

  • 1 kg hake fillets, skinless
  • salt and freshly ground black pepper to taste
  • 30 ml butter
  • 1 onion, finely chopped
  • 100 g baby spinach leaves
  • 4 hardboiled eggs, halved
  • 80 g (90 ml) butter
  • 50 g (90 ml) cake flour
  • 600 ml milk
  • Topping
  • 8 large potatoes, peeled
  • 30 ml butter
  • 100 ml warm milk
  • salt and freshly ground pepper to taste

Preheat the oven to 180 °C. Season fish with salt and black pepper. Steam fish until done. Melt the 30 ml butter in a pan and fry onion until soft and transparent. Add spinach and fry for 2 minutes. Break fish into large chunks and put them in an oven dish. Add the onion and spinach mixture. Arrange the halved eggs on top of the fish. Season with salt and black pepper. Melt the 80 g butter in a pot and add the flour. Stir until a smooth paste forms. Add milk bit by bit and keep stirring. Season with salt and black pepper. Boil the sauce until it covers the back of a wooden spoon. It should look like runny custard. Pour sauce over the fish. Boil potatoes until soft. Mash and add the 30 ml butter. Add warm milk (not all at once) to make a soft mash. Season with salt and black pepper. Spoon the mash on top of the filling and bake for about 30 minutes.