Gwrachen Fraith gyda Menyn a Ffenigl (Ballan Wrasse with Butter and Fennel)
Gwrachen Fraith gyda Menyn a Ffenigl (Ballan Wrasse with Butter and Fennel) is a modern Cymric (Welsh) recipe for a dish of ballan wrasse steaks fried in butter with wild fennel. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Ballan Wrasse with Butter and Fennel (Gwrachen Fraith gyda Menyn a Ffenigl).
Y wrachen fraith (Labrus bergylta) yw'r fwyaf cyffredin a'r mwyaf mewn maint o'r rhywogaeth o wrachod y môr ac mae'n nodweddiadol am fod y mwyaf o'r rhywiogaeth gyda sbesimenau >1.2kg yn werth eu dal a'u dychwel adref. Gellir torri'r rhain yn stêcs sydd â chnawd o ansawdd da ond sy'n blasu'n ysgafn. Yn draddodiadol roeddwn i'n arfer eu dal ar lein, gyda llygaid meheryn yn abwyd.
Cynhwysion:
4 ffiled o wrachod braith
6 llwy fwrdd o fenyn
8 sbrigyn o ffenigl gwyllt
halen y môr, at fla
pupur du wedi cracio
Dull:
Cynheswch yr ymenyn mewn padell fawr. Yn y cyfamser, gwasgwch y pupur du wedi cracio i ddwy ochr y ffiledi.
Pan fydd y menyn yn ewynu, ychwanegwch y deilgeinciau ffenigl. Ffriwch am ychydig funudau yna ychwanegwch y ffiledi pysgod, ochr y croen i lawr. Coginiwch am tua 5 munud, nes dechrau crensian yna trowch drosodd a choginiwch am tua 4 munud ar ochr y cnawd.
Sesnwch gydag ychydig o halen, trosglwyddwch i blatiau cynnes a gweinwch.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
English Translation
The ballan wrasse (Labrus berggylta) is the commonest and largest of the wrasse species and typically the largest with specimens >1.2kg worth taking home. These can be cut into steaks that have good quality but mild-tasting flesh. Traditionally I used to catch them on a line, with limpets as bait.
Ingredients:
4 fillets of ballan wrasse
6 tbsp butter
8 sprigs of wild fennel
sea salt, to taste
cracked black pepper
Method:
Heat the butter in a large pan. In the meantime, pat the cracked black pepper into both sides of the fish fillets.
When the butter is foaming, add the fennel fronds. Fry for a few minutes then add the fish fillets, skin side down. Cook for about 5 minutes, until starting to crisp then turn over and cook for about 4 minutes on the flesh side.
Season with a little salt, transfer to warmed plates and serve.
)
Click on the image, above to submit to Pinterest.
