Enjoy a luxurious meal on Good Friday with Mrs Crunch's fishy recipes
CATCH a Good Friday feast with some great deals on fish.
You could enjoy a luxurious taste to breakfast with delicious smoked salmon, or finish the day with hearty fish pie.
Why not end your meal with a decadent dessert to get Easter off to a wonderful start?
Try these recipes from Morrisons.com to begin your Easter weekend celebrations.
SUPER FOOD DEALS
GET three for £10 on a selection of fish at Morrisons, including sea bass fillets with lemon and parsley, 195g, £4.
Save £1.20 on Sainsbury’s Scottish smoked salmon, 200g, now £5.
Let little ones get that Good Friday feeling with Little Dish salmon and pollock fish pie, 200g, now £1.80 at Sainsbury’s, saving 70p.
Enjoy Morrisons Scottish salmon portions, 220g, £4, as part of the store’s three-for-£10 deal.
Asda Extra Special fish pie for one, 400g, is £2.75 – or buy two for £5. For a perfect prawn cocktail, Waitrose cooked king prawns (150g) are £3.50 or part of a three-for-£10 deal on selected fish and seafood.
Morrisons honey roast or chilli roast hot smoked salmon fillets are £3.99, or buy two for £7.
SUPER DRINK DEALS
RAISE your glass to these Easter offers on drinks.
Get three bottles of selected wines – priced £8.50 to £11 – for £18 at Morrisons, including Canti prosecco, £9. In store only and excludes Scotland.
Save £2 on Oyster Bay sauvignon blanc at the Co-op, now £7.50. Get selected multipacks of beer for £9.99 at Morrisons, including 18 x330ml San Miguel. In store only and offer varies between UK regions.
Get a bottle of 19 Crimes red wine for £7 at Tesco, saving £2, also part of the store’s “buy six, get 25 per cent off” deal. Morrisons’ The Best Cahors Malbec is down from £8 to £6.
Waitrose has a third off Jardin de Roses Languedoc rose, now £8.99. Selected spirits down from £17 to £15.99 a litre in store at Morrisons, including Gordon’s gin.
Sweet potato fish pie
Preparation time: 30 minutes
Cooking time: 1 hour
- 500g sweet potatoes, peeled
- 500g white potatoes, peeled
- 55g butter
- 30g plain flour
- 450ml milk
- 1 tbsp Dijon mustard
- ½ bunch flat leaf parsley, chopped
- 500g fish pie mix
- 180g raw prawns
- To make the mash, quarter the peeled potatoes, place in a large saucepan and cover with cold, salted water. Bring to the boil and cook for approximately 15 minutes until the potatoes are starting to fall apart. Then drain and tip back into the saucepan.
- Cook over a medium heat for two to three minutes, stirring to help remove any excess moisture from the potatoes. Set to one side.
- Meanwhile, to make the sauce, melt 30g of butter in a large saucepan. Add the flour and mix well. Cook for a minute. Add milk to the pan in small additions. Each time allow the milk to warm through and then whisk to combine. This will help to avoid lumps. Once all of the milk is added, bring to the boil and allow to thicken. Make sure you keep whisking throughout. This should take about two minutes. Remove from the heat, add the Dijon mustard, chopped flat leaf parsley and season well. Set to one side.
- To assemble the fish pie, preheat the oven to 180C fan/200C/gas 6. Place the fish pie mix and raw prawns in the base of a large, ovenproof dish. Blot with kitchen paper to remove any excess water from the mix. Spoon over the prepared sauce.
- Roughly mash the cooked potato using a fork or potato masher. Add 25g of butter and season well.
- Put the mash in a piping bag, fitted with a star nozzle, and pipe the mash on top of the fish and sauce. If you do not have a piping bag, use a spoon. Bake in the preheated oven for 35-40 minutes until golden and bubbling.
St Clements cheesecake
Preparation time: 20 minutes
Cooking time: 5 minutes
- 300g ginger biscuits
- 125g sunflower spread
- 1 tbsp golden syrup
- 500g ricotta cheese
- 3 tbsp lemon curd
- 50g caster sugar
- 3 oranges (grated zest and juice of one, plus two more to peel and zest for decoration)
- 2 lemons (grated zest and juice of one, plus one more to grate zest for decoration)
- 1 sachet gelatine, powdered
- 3 tbsp Cointreau (optional)
- 200ml whipping cream.
- Blitz the biscuits in a food processor until they turn into crumbs. In a small pan, melt together the sunflower spread and syrup, and stir in the biscuit crumbs.
- Press into the base of a 20cm round loose-bottom flan tin and chill while preparing the filling. Put the ricotta, lemon curd and caster sugar into a bowl and beat together. Fold in the orange and lemon zest. Pour the orange and lemon juice into a bowl, sprinkle over the gelatine and leave to stand for ten minutes.
- Place over a pan of simmering water and heat gently until it dissolves. Beat into ricotta mixture (with the Cointreau if using). Whip cream until it forms soft peaks and fold into filling.
- Spoon on top of the biscuit base and put in fridge to set. To decorate, arrange orange segments on top, toss orange and lemon zest with caster sugar and sprinkle over.
Smoked salmon cucumber bites
Healthy, light and delicious, these fish bites make the perfect Good Friday starter or snack.
Preparation time: 40 minutes
- 2 cucumbers
- 120g cream cheese, softened
- Freshly chopped dill
- ½ tsp lemon juice
- ¼ tsp freshly ground black pepper
- 120g smoked salmon, cut into 5cm strips
- Slice cucumbers into thin strips of about 15cm long with a sharp knife or mandolin slicer.
- In a bowl, mix the cream cheese, chopped dill, lemon juice and black pepper. Assemble your cucumber rings. You will need two for each ring.
- Make sure the slices overlap slightly.
- Then stuff the mixture into each cucumber ring, but try not to overload them.
- Top the fish bites with a piece of smoked salmon and a sprig of dill.
- Serve and enjoy.
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