For the cams, peel, wash and coarsely chop the potatoes. Cook in salted water for about 20 minutes. Drain and let it evaporate briefly. Add milk and 1 tablespoon butter. Mash everything finely. Season to taste with salt and nutmeg. Let cool down.
For the fish, wash 3 stems of parsley, shake dry and chop finely. Finely dice the ham. Grate parmesan. Chop the toast in the universal chopper. Add parsley, parmesan and ham, mix everything briefly. Melt 2 tablespoons of butter. Wash the fish, dab dry and cut into about 8 pieces. Season with salt and pepper and place in a flat ovenproof dish or on a baking tray. Spread crumbs on top and sprinkle with butter. Cook in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for about 20 minutes.
Cream 250 g butter, sugar, vanilla and orange peel with the whisks of the mixer. Stir in the eggs one by one. Mix flour, baking powder, 1 pinch of salt and poppy seeds. Alternately stir into the dough with the buttermilk.
For the dumplings, wash the rest of the parsley, shake dry and chop finely. Stir the egg into the potato mixture. Heat 4 tablespoons of butter in a pan. Shape the potato mixture into cams. Fry in the butter until golden brown.
Rinse the prawns and fold into the spinach. Bring to the boil briefly and season to taste with salt, pepper and nutmeg. Serve everything.