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Eog (neu Wyniedyn) Agerog (Steamed Salmon (or Sewin))

Eog (neu Wyniedyn) Agerog (Steamed Salmon (or Sewin)) is a classic Cymric (Welsh) recipe of steam-poached fish that traditionally would be served to a patient. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Steamed Salmon (or Sewin) (Eog (neu Wyniedyn) Agerog).

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Serves:

4–6

Rating:

Tags : Herb RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

Dyma rysáit o'r 19eg Ganrif ar gyfer bwyd y credir ei fod yn addas ar gyfer invalids. Yn wir, yn ystod y cyfnod roedd eog wedi'i stemio neu ei botsio yn ganmoladwy iawn i berson sy'n dioddef o anhwylder stumog. Gwyniedyn yw'r gair Cymraeg gwreiddiol am frithyll môr, a elwir yn aml yn sewin yn Saesneg.

Cynhwysion:

500g darn o eog
4-5 talp o ymenyn
dŵr
ffenigl (neu finegr yn ôl y dewis)
halen a phupur du wedi torri, at flas

Dull:

Rhoi dŵr ac ychydig o ddail ffenigl ynddo yn rhan isaf sosban ddwbl; sesnwch yr eog â phupur a halen, rhowch 4-5 talp o ymenyn ar ei wyneb a’i roi yn rhan uchaf y sosban. Dewch a'r dŵr i fud-ferwi a gadewch i'r eog goginio yn yr ager o’i gwmpas am rhyw bymtheng munud, yn ôl maint y darn. Onid oes sosban ddwbl ar gael gellir rhoi’r eog mewn dysgl bridd neu ar blât enamel wedi’i iro ag ymenyn gan ei osod am ben sosban cyn ei orchuddio a chaead a'i goginio fel uchod. Yr oedd mud-ferwi neu ageru eog yn ddull addas iawn o’i goginio pan fyddai claf yn dioddef oddi wrth unrhyw anhwylder ar y cylla.

English Translation

This is a 19th Century recipe for a food thought suitable for invalids. Indeed, during the period steamed or poached salmon was highly commendable for a person suffering from a stomach ailment. Gwyniedyn is the original Welsh word for sea trout, that's often called sewin in English.

Ingredients:

500g salmon steak
4-5 pats of butter
water
fennel (or vinegar)
salt and ground black pepper, to taste

Method:

Using a double boiler, put a few fennel leaves in the lower one and fill it with water. Season the salmon steak with pepper and salt, dot with 4-5 knobs of butter then place in the upper part of the double boiler.

Bring the water to a simmer and allow the salmon to cook in the steam for about fifteen minutes.

Alternatively, place the salmon steak on a greased enamel plate, rest it on top of a saucepan of boiling water and cover it with the saucepan lid.

Boiling or steaming salmon was a very suitable method of cooking it when a patient was suffering from any ailment of the liver.