Remove the skin from the potatoes and slice them into 3 mm thick slices. Cook in salted water until just tender, rinse briefly and drain.
Clean and rinse fresh spinach. Fresh spinach (or defrosted Tk goods) in boiling salted water form. Let it boil once, quench when cooled. Squeeze well, chop coarsely. Cut bread into cubes and crumble finely in kitchen blender. Finely chop 3 tarragon sprigs.
Peel and finely dice shallots and sauté in 75 g butter until soft.
Mix with chopped tarragon, breadcrumbs, 50 g mustard, salt and pepper.
Boil wine and stock with 1 tarragon sprig to 50 ml. Remove the sprig. Allow the rest of the butter to melt.
3. season fish fillets, potatoes and spinach with salt and season with pepper. Layer in 4 ovenproof deep plates: Spread half of the potatoes evenly over the bottom. Cover with half of the breadcrumbs. On top, evenly form half of the spinach. Drizzle with half of the butter. Cut fish fillets into pieces thick on the spot and place on top. Sprinkle remaining crumbs, cover with remaining spinach. Arrange remaining potato slices on top like a roof tile. Drizzle remaining butter on top.
Cook at 225 degrees in the heated oven on the middle shelf for 15-18 minutes (convection oven not recommended). In the meantime, chop the remaining tarragon. Stir the wine stock with the egg yolks and the whipped cream and cook (preferably in a round bowl) over hot steam.
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