Method

Preheat the oven to 200 degrees C/ gas 6.

Put the fish in a large pan with the bay leaf & peppercorns. Pour in the wine & a little water. Cover & poach for about 10 minutes or until just cooked.

Drain the fish, keeping the liquor & flake removing the skin & bones.

Steam the spinach for 3 – 4 minutes, until wilted. Drain thoroughly, pressing out excess liquid with the back of a wooden spoon.

Place a layer of spinach in the base of a deep ovenproof dish. Season with freshly ground black pepper.

Melt the butter in a saucepan. Stir in the flour & cook gently for 1 minute. Gradually whisk in the hot fish liquor, milk & single cream. Stir in the creme fraiche followed by the prawns & parsley. Season with salt & pepper, & remove from the heat.

Place the flaked fish on top of the spinach. Pour over the prawn sauce. Tuck the quail eggs into the mixture.

Melt the butter & mix into the cooked warm potatoes. Pile the mixture on top of the fish. Sprinkle over the grated cheese.

Bake in the preheated oven for 45-60 minutes until the top is golden & crunchy.