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Macrell Ceinewydd (New Quay Mackerel)

Macrell Ceinewydd (New Quay Mackerel) is a traditional Welsh (Cymric) recipe for a dish of mackerel stuffed with fennel that's cooked in water-soaked paper and served with a fennel sauce. The full recipe is presented here and I hope you enjoy this classic Welsh version of: New Quay Mackerel.

prep time

20 minutes

cook time

65 minutes

Total Time:

85 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Sauce RecipesVegetable RecipesBaking RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

Cynhwysion:

4 macrell cyfa (tua 225 yr un)
halen a phupur du i flasu
1 ffennigl wedi tafellu'n fân (cadwch y dail i'r saws)
300ml o saws béchamel

Dull:

Torrwch bennau, cynffonau ac asgellau'r pysgod i ffwrdd. Glanhewch y pysgod, yna golchwch yn dda cyn sychu. Sgeintiwch gyda halen a phupur y tu fewn a thu allan yna llenwch y pysgod gyda'r ffenigl. Defnyddiwch len o bapur sglodin a gwlychwch yn dda. Lapiwch bob pysgodyn mewn llen o bapur gwlyb a trosglwyddwch i hambwrdd pobi. Rhoddwch mewn popty wedi ei gyn-gynhesu i 200°C a phobwch am tua awr, neu nes fod y papur yn sych. Dad-roliwch y papur (fe ddaw croen y pysgod i ffwrdd) a thynnwch asgwrn cefn y pysgodyn. Cymysgwch y saws béchamel gyda'r dail ffennygl wedi torri'n fân a berwch am 2 funud. Gweinwch y macrell gyda'r saws fennygl.

English Translation


Ingredients:

4 whole mackerel (about 225g each)
salt and black pepper, to taste
1 fennel bulb, thinly sliced (reserve the fennel fronds for the sauce)
300ml o béchamel sauce

Method:

Remove the heads, tails and fins of the fish then clean and gut them before washing thoroughly and patting dry. Season with salt and black pepper then fill the fish with the sliced fennel. Use a sheet of chip paper that's been soaked under the tap to wrap each fish then place on a baking tray. Place in an oven pre-heated to 200°C and bake for about an hour, or until the paper has dried out. Unfold he paper (the skin will come off with it) then remove the backbone from the fish.

In the meantime, mix the béchamel sauce with the finely-chopped fennel leaves and boil for 2 minutes. Serve the mackerel with the fennel sauce.