Preheat the oven to 240° C (gas mark 9).

Peel the potatoes and slice using the 2-mm slicing disc.

Put them in a pan of boiling water and boil for 2 min.

At the same time, cook the spinach for 1 min in a colander placed over the pan. Drain.

Chop the onions and parsley in the mini bowl, followed by the carrots and parsley, then fry in a frying pan with a little olive oil for 5 min. Draw aside and add half the parmesan, the freshly-squeezed lemon juice and the mustard.

Put the spinach, fish, raw eggs and crème fraîche in the bowl and blend with the metal blade.

Arrange the ingredients in a large oven dish, alternating layers of sliced potato, the fish and spinach mixture and the onions and carrots.

Between each layer, sprinkle a little pepper and olive oil. Scatter the rest of the parmesan on top of the final layer.

Bake for 25-30 min until the top is golden brown.

You can use cod instead of haddock.