Brithyll Mewn Crwst Cnau Cyll â Pherlysiau (Trout in a Hazelnut Crust with Herbs)
Brithyll Mewn Crwst Cnau Cyll â Pherlysiau (Trout in a Hazelnut Crust with Herbs) is a classic Cymric (Welsh) for a traditional dish of trout cooked in white wine that are topped with a shallot, herb and hazelnut mixture before being served and which makes an excellent dish for St David's day. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Trout in a Hazelnut Crust with Herbs (Brithyll Mewn Crwst Cnau Cyll â Pherlysiau).
4 brithyll (gyda eu pennau a'u cynffonau), wedi eu glanhau, ac wedi tynnu eu hesgyrn a'u cen
50g o fenyn
halen a phupur du, at flas
150ml o wîn gwy
4 sibolsen wedi eu fafellu
1 llwy fwrdd o bersli, wedi torri
1 llwy fwrdd o fasil, wedi torri
115g o friwsion bara gwyn
115g o gnau cyll, wedi torri'n fras
1 llwy fwrdd o gennin syfi, wedi torri
2 lemwn, wedi tafellu
Dull:
Gwreswch y menyn a'r olew ynghyd mewn padell. pan yn ewynnu, ychwanegwch y brithyll a ffriwch yn ysgafn am 5 munud bob ochor. Arllwyswch y gwîn i fewn, dewch a'r cyfan i fudferwi a choginiwch am 5 munud yn ychwaneg.
Tynnwch oddi ar y tân, gosodwch y pysgod ar blât a rhowch o'r neilltu i gadw'n gynnes. Nawr ychwanegwch y sibolau, perlysiau, chau a'r briwsion bara i'r gweddillion yn y badell. Ffriwch nes yn euraidd yna gwasgarwch am ben y brithyll.
Addurnwch gyda'r tafellau lemwn a gweinwch gyda thatws newydd, brocoli a moron.
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English Translation
Ingredients:
4 trout (with heads and tails), cleaned, scaled and boned
50g butter
1 tbsp oil
salt and freshly-ground black pepper, to taste
150ml white wine
4 shallots, sliced
1 tbsp parsley, chopped
1 tbsp basil, shredded
115g white breadcrumbs
115g hazelnuts, roughly chopped
1 tbsp chives, chopped
2 lemons, sliced
Method:
Heat together the butter and oil in a pan. When foaming, add the trout and fry gently for 5 minutes per side. Pour in the wine, bring to a simmer and cook for a further 5 minutes.
Remove the fish, arrange on a plate and set aside to keep warm. Add the shallots, herbs, nuts and breadcrumbs to the pan juices. Fry until golden then scatter over the trout.
Decorate wit the lemon slices and serve with new potatoes, broccoli and carrots.
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