Brithyll wedi eu Llenwi (Stuffed Trout) is a classic Cymric (Welsh) for a traditional dish of trout stuffed with a lemon, breadcrumb, garlic and shallot mix that are barbecued or grilled and served with lemon butter. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Stuffed Trout (Brithyll wedi eu Llenwi).
4 brithyll canolig, wedi eu glanhau ac wedi tynnu eu hesgyrn a'u cen
Ar Gyfer y Menyn Lemwn:
50g o fenyn, wedi meddalu
2 llwy fwrdd o groen lemwn, wedi eu ratio'n fân
l llwy gwrdd o gennin syfi, wedi eu torri'n fân
1 llwy gwrdd o bersli, wedi eu torri'n fân
Ar Gyfer y Llenwad:
2 llwy fwrdd o olew olewydd
1 sibolsen wedi torri'n fân
1 clof o arlleg, wedi ei wasgu
50g o friwsion bara
sudd 1 lemwn
crieb 1 lemwn wedi ei ratio'n fân
2 llwy fwrdd o bersli, wedi ei dorri'n fân
Dull:
Cychwynwch gyda'r menyn lemwn. Meddalwch y menyn mewn powlen cyn cymysgu'r croen lemwn, cennin syfi a'r persli yn drwyadl iddo. Rholiwch y gymysgedd i siâp selsig, gorchuddiwch gyda phlastig a gosodwch o'r neilltu yn y rhewgell nes wedi caledu.
Ar gyfer y llenwad, cynheswch yr olew olewydd mewn padell a defnyddiwch i ffrio'r sibolsen a'r garlleg am tua 5 munud, neu nes wedi meddalu. Tynnwch oddi ar y gwres cyn cyfuno gyda'r briwsion bara, persli, croen lemwn a'r sudd lemwn.
Defnyddiwch y gymysgfa yma i stwffio boliau'r brithyll cyn eu cau mewn rhidyll pysgod a'u rhoi ar farbeciw poeth (ne u da ril poeth).
Coginiwch am tua 4 munud pob ochor, neu nes fod y pysgod wedi gwneud drywodd ac wedi crasu ar y tu allan. Gweinwch y pysgod gyda tafellau crwn o'r menyn lemwn wedi ei osod am ben pob un, a gyda salad gwyrdd.
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For the Filling:
2 tbsp olive oil
1 shallot, finely chopped
1 garlic clove, crushed
50g breadcrumbs
juice of 1 lemon
finely-grated zest of 1 lemon
2 tbsp parsley, finely chopped
Method:
Begin with the lemon butter. Soften the butter in a bowl then mix in the lemon zest, chives and parsley until well incorporated. Roll the mixture into a sausage shape, cover in clingfilm (plastic wrap) and set aside in the refrigerator until firm.
For the filling, heat the olive oil in a pan, fry the shallot and garlic in this for about 5 minutes, or until soft. Take off the heat and stir in the breadcrumbs, parsley, lemon zest and lemon juice.
Use this mixture to stuff the body cavities of the trout then close in a hinged fish rack and place on a hot barbecue or under a hot grill.
Cook for about 4 minutes per side, or until cooked through and crunchy on the outside. Serve the fish topped with rounds of the lemon butter and accompanied by a green salad.
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