Method
Before You Begin
Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C.
Washing Instruction
Wash your hands and baby potatoes well. Rinse your baby spinach thoroughly and drain on paper towel. Brush your button mushrooms with a soft basting brush.
Gino's Tip
You just want to lightly crush your baby potatoes until they just about break apart.
Step 1 - Baby Potatoes
Cook the baby potato halves in a large saucepan of salted water for 12-15 minutes until soft.
Once soft, drain through a colander and lightly mash with a potato masher - See Gino's Tip.
Step 2 - Mushroom and Fraiche Sauce
Heat a large casserole pan over med-high heat, add a drizzle of olive oil and fry the quartered button mushrooms with a dash of water for 2-3 minutes until tender. Now add the shredded baby spinach and continue cooking until the spinach has wilted - transfer to a serving dish.
Remove your pan from the stove and in the residual heat mix together the cream, sour cream, chicken stock, wholegrain mustard and your boiling water.
Add your cooked greens, diced hake and transfer to a medium baking dish.
Once the potatoes are lightly mashed, place them on top of your greens and cream mixture, and sprinkle over the parmesan.
Place in the oven and bake for 8-10 minutes until the cheese and potatoes are lightly browned.
To Serve
Divide your fish bake amongst your servings.