Have made this several times,it's just scrumptious,sod my cholesterol level.<br/>This pie should be made compulsory.
This awesome recipe is from Jamie Oliver's 'The Return of the Naked Chef' cookbook. I love the way he gets so much happening in only one pan (steps 2 to 4). Our family adores this recipe. The main difference for us is the amount of cream used. I prefer to use Jamie's recommended quantity of 285 mls. I'm guessing that more would make it too runny. With 600 mls of cream, I would probably only give four stars, but I haven't tried that approach yet. Also, we think nutmeg is essential, not optional. Try to use fresh ground.
David cooked this for us at the weekend and boy did it wow. Asked him for the recipe and here I am ?
Delicious! It was definetly to much cream I will use 1/2 next time. I also think I migh try to sautee the spinach with the onions instead of steaming it.
Wonderful! I followed the advice & added 285mls of cream/milk - glad I did as it would have been swimming otherwise! Gorgeous hearty food just right for snowy weather! Thanks for posting this recipe
As I have to cut out fats, I used an unsweetened fat free Greek yoghurt instead of double cream, and this came out well, also used a lot less cheese ....because of fat content, but the tartness of the yoghurt made up for that.........otherwise a fantastic recipe thanks for sharing it with us.......Jenny B
I'm eating this as I type, and it really is fantastic. I didn't even have cream, so I used about 300ml of milk, as that was all I had. Didn't have any spinach either, and I'm sure it would be even better with it, and I used dried parsley. It's easy and super-delicious.
This is the recipe that I also make and everybody looooves it. However, the original recipe (from Jamie Oliver) asks for 285 ml cream and that's how I always make it. It really is a fantastic fish pie.