Smoked haddock & wild mushroom traybake - Good Food Middle East

Ingredients

• 3 medium Maris Piper potatoes (about 450g), very thinly sliced
• 150ml chicken stock
• 1 tbsp olive oil
• 2 onions, sliced
• 75g crème fraîche
• 2 x 140g/5 oz smoked haddock fillets, skin and bones removed
• 140g wild mushrooms, chopped
• 50g butter, diced
• 3 lemon thyme sprigs, leaves only
• 1 slice of brioche (about 50g/2oz), blitzed to breadcrumbs
• 25g Parmesan, finely grated
• 1 lemon, peeled and segmented
• wilted spinach, to serve