Sole and Potato Casserole

Ingredients

• • 2 leeks, carefully washed and sliced
  • 1/4 cup (60 ml) butter
  • 4 cups (1 litre) fresh spinach, trimmed
  • 1/4 cup (60 ml) white wine
  • 1/2 cup (125 ml) chicken broth
  • 1 cup (250 ml) 15% cooking cream
  • 6 potatoes, peeled and sliced
  • Nutmeg, to taste
  • Salt and pepper
  • 1 1/2 lb (750 g) sole fillets
  • 1/4 cup (60 ml) Italian parsley, chopped