Go-ferwi Eog (Poaching Salmon) is a traditional Cymric (Welsh) recipe for a classic method of packing salmon in milk with a bay leaf to flavour. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Poaching Salmon (Go-ferwi Eog).
Dyma risét weddl syml i go-ferwi eog gyda deilen llawryf mewn llefrith.
Cynhwysion:
Ingredients:
darn o eog (tua 500g)
llefrith
pupur a halen, i flasu
deilen llawryf
Dull:
Rhwch y ddeilen lawryf gyda'r darn o eog mewn sosban, ei orchuddio â llefrith a’i flasu â phupur a halen.
Go-ferwch y cyfan am ryw bymtheng munud, yn ôl maint y darn. (Dylid caniatáu pymtheng munud ar gyfer pob hanner cilo.) (Yn yr un modd, gellir rhoi’r defnyddiau mewn dysgl bridd a’u go-ferwi mewn ffwrn weddol boeth.)
Tafellu’r darn eog a’i fwyta naill ai’n dwym gyda saws persli, neu yn oer gyda bara ‘menyn.
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English Translation
salmon steak (approximately 500g)
milk
pepper and salt, to taste
1 bay leaf
Method:
Place the salmon steak and bay leaf in a saucepan, cover with milk and season with salt and pepper.
Poach the salmon in the milk allowing fifteen minutes for every half kilo.
Alternatively, put the ingredients in an earthenware dish and poach in a moderately hot oven.
Slice the salmon steak and serve hot with parsley sauce, or cold with bread and butter.