Penwaig wedi Stwffio (Stuffed Herring) is a classic Cymric (Welsh) recipe for a traditional dish of butterflied herring stuffed with a mix of breadcrumbs, lemon, mustard, herbs and nuts that are closed shut and pan fried. The full recipe is presented here and I hope you enjoy this classic Welsh version of : Stuffed Herring (Penwaig wedi Stwffio).
65g o fenyn
1 nionyn wedi ei dorri'n fân
50g o friwsion bara brown
50g o ddarnau crau ffrengig, wedi torri'n fras
1 llwy fwrdd o fwstad poeth
croen 1 lemwn wedi ei radellu'n fân
sudd 1 lemwn
3 llwy fwrdd o berlysiau cymysg (eg chives, persli, rhosmari, teim, perllys) wedi torri
halen a phupur du
4 penwaig canoig (tua 275g yr un) wedi glanhau, heb eu hesgyrn eu pennau au cynffonau
Dull:
Toddwch 15g o'r menyn mewn sosban cyn ychwanegu'r nionyn a ffrio'n ysgafn am tua 5 munud, nes i'r nionyn feddalu. Gadewch o'r neilltu.
Yn y cyfamser cyfunuch y briwsion bara, cnau, mwstad, croen lemwn, perlysiau a 1 llwy fwrdd o'r sudd lemwn mewn powlen. Blaswch gyda halen a phupur yna ychwanegwch y nionyn a cyfunwch yn drwyadl.
Agorwch y ffiledi penwaig gan eu gosod gyda'r ochor croen at i lwar. Gwasgwch y gymysgfa stwffin yn dda dros bob filed yna plygwch y ffiledi yn ol i siâp y pysgodyn cyn tafellu'r croen (ar y ddwy ochor) amryw waith.
Toddwch gwedill y menyn newn padell ffrio fawr cyn ychwanegu'r pysgodyn a ffrio am tua 10 munud, gan eu troi drosodd hanner fford. Coginiwch nes eu bod yn dyner ac wedi brownio'n dda ar bob ochor.
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English Translation
Ingredients:
65g butter
1 onion, finely chopped
50g wholemeal breadcrumbs
50g walnuts, roughly chopped
1 tbsp English mustard
freshly-grated zest of 1 lemon
juice of 1 lemon
3 tbsp mixed herbs (eg chives, parsley, rosemary, thyme, chervil), chopped
salt and freshly-ground black pepper
4 medium herring (about 275g each), cleaned, de-boned and with heads and tails removed
Method:
Melt 15g of the butter in a saucepan then add the onion and fry gently for about 5 minutes, or until the onion has softened (but not coloured). Take off the heat and set aside.
In the meantime, combine the breadcrumbs, nuts, mustard, lemon zest, herbs and 1 tbsp of the lemon juice in a bowl. Season to taste with salt and black pepper then add the onion and mix thoroughly to combine.
Open the herring fillets out flat before arranging them skin-side down on your work surface. Press the stuffing mix evenly over each fillet then fold the fish back into shape (fold over one side of the fillet) before slashing the skin a few times on both sides.
Melt the remaining butter in a large frying pan before adding the fish and frying for about 10 minutes, turning them once during coking. Continue frying until they are tender and the skins are nicely crisped on both sides.
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