As a result of overwhelming demand, I've decided to keep going with the blog. I've recreated a recipe in a similar style as before, this time for a Fish Pie which is given a little exotic spin by adding a pinch of saffron. Don't use much or it'll take over.
I'm aware that there small wars are fought over whether you should use cheese as part of your sauce in a Fish Pie, but it's been left out of this recipe. Cheese + Saffron = Yuk in my book. Normally though, Gruyere is where it's at.
No comments:
Post a Comment