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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dice onions and carrots and gently cook in a pan with a little olive oil until softened. | 2. Reduce the heat and add the cream, seeded mustard, parmesan cheese and lemon juice. | 3. Boil potatoes until nearly cooked. | 4. Add the eggs to the water to hard boil. | 5. This saves another pot. | 6. The spinach needs to be washed and cooked so this can also be done with the same pot. | 7. Simply put spinach into a steamer and place over boiling water. | 8. Put cubed fish into a deep dish. | 9. Add roughly chopped spinach and hard boiled eggs. | 10. Pour the cream sauce evenly over. | 11. Mash potatoes using lots of salt and pepper to give flavor and olive oil instead of milk This will make the topping really crispy. | 12. Pile potaroes on top of the fish and bake at 180 until hot and crispy. | 13. Enjoy and try with a nice drop of Sauvignon Blanc. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fish	500	g	cut smoked	655.0	0.0	101.75	24.2
potato	8			-	-	-	-
onion	1			64.0	14.944	1.76	0.16
carrot	1			25.01	5.8438	0.5673	0.1464
mustard	1	tablespoon	seeded	0.945	0.1634	0.1001	0.0147
cream	300	ml		1004.2775	20.2377	11.0471	105.5404
egg	3			214.5	1.08	18.84	14.265
spinach	1	cup		33.0	5.85	3.3	0.45
lemon	1			1.2808	0.4116	0.0486	0.0132
parmesan cheese	1	cup	shaved	296.0	32.0	32.0	4.0
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901
olive oil				-	-	-	-
sea salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.