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Rholiau Lleden gyda Saws Madarch Hufennog (Flatfish Rolls with Creamy Mushroom Sauce)

Rholiau Lleden gyda Saws Madarch Hufennog (Flatfish Rolls with Creamy Mushroom Sauce) is a classic Cymric (Welsh) for a traditional dish of flatfish fillet strips stuffed with breadcrumbs and mushrooms that are rolled, braised in white wine and served with a mushroom sauce made from the fish baking juices. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Flatfish Rolls with Creamy Mushroom Sauce (Rholiau Lleden gyda Saws Madarch Hufennog).

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Serves:

Rating:

Tags : Sauce Recipes Bread Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

8 darn mawr o leden
120ml o wîn gwyn

I'r Stwffin:
100g o friwsion bara gwyn
150g o fadarch
3 sibolsen
croen 1/2 lemwn, wedi ei ratio
1/2 llwy de o fintys y graig wedi ei sychu
30g o fenyn
1 ŵy
pupur a halen at flas

I'r Saws:
120g o fadarch
2 sibolsen
30g o fenyn
croen 1/2 lemwn, wedi ei ratio
1/2 llwy de o fintys y graig wedi ei sychu
1/2 llwy de o flawd corn wedi ei gymysgu gyda dŵr nes yn llyfn
pupur a halen

Dull:

Trynnwch y croen oddi ar y pysgod: gosodwch yn wasdad gyda'r croen isaf. Gafealwch yn dyn yn y darn gan ei godi ychydig oddi ar y bwrdd. Gyda chyllell main, miniog, gwahanwch y croen a'r cig (taflwch y croen, neu defnyddiwch i wneud stoc). Nawr paratowch y stwffin. Torrwch y madarch a'r sibolau yn fân, gan eu ffrio yn y menyn nes yn feddal (tua 6 munud). Ychwanegwch y croen lemwn, mintys y graig yna blaswch gyda phupur a halen. Trowch y gymysgfa i fowlen ac ychwanegwch y briwsion bara. Curwch yr ŵy ac ychwanegwch i'r gymysgedd stwffin gan gyfuno'n dda. Rhannwch y stwffin rhwng y darnau lleden, gan daenu dros y pysgod. Rholiwch y pysgod yn dynn yna defnyddiwch priciau dant it'w dal ynghau. Rhoddwch y rholiau pysgod mewn desgil pobi (paciwch yn dyn, fel na allent agor) yna tywalltwch y gwin gwyn drostynt. Gosodwch bapur gloyw am ben y ddesgil yna trosglwyddwch i bopty wedi ei gyn-gynhesu i 180°C a chraswch am 35 munud. Yn y cafamser paratowch y saws. Torrwch y madarch a'r sibolau yn ddarmau mân a ffriwch yn y menyn am tua 6 munud, neu nes wedi meddalu. Ychwanegwch y croen lemwn a'r mintys y graig yna ychwanegwch pupur a halen at flas. Pan mae'r pysgod yn barod hidlwch eu hylif coginio i fewn i'r saws. Nawr curwch y blawd corn i fewn, dewch a'r cyfan i fudferwi a curwch yn gyson nes fod y saws wedi twchu. Gweinwch ddwy rholen o leden i bob person a tywalltwch y saws drostynt. Addurnwch gyda phersli a darnau o lemwn a gweinwch gyda sglodion a hannerau o domatos wedi eu gridyllu.

English Translation

Ingredients:

8 flatfish fillets
120ml white wine

For the Stuffing:
100g white breadcrumbs
150g mushrooms
3 shallots
zest of 1/2 lemon
1/2 tsp dried marjoram
30g butter
1 egg
salt and freshly-ground black pepper, to taste

For the Sauce:
120g mushrooms
2 shallots
30g butter
freshly-grated zest of 1/2 lemon
1/2 tsp dried marjoram
1/2 tsp cornflour mixed to a slurry with water
salt and freshly-ground black pepper

Method:

First remove the skins from the fish. This is easiest done if you lay the fish flat on a work surface with the skin side down. Take a tight hold of the tail and raise the fish slightly off the board. USing a thin, sharp, knife, separate the skin from the meat (either discard the skin or use to make stock).

Now prepare the stuffing. Finely chop the mushrooms and shallots and fry in the butter for about 6 minutes, or until tender. Mix in the lemon zest, dried marjoram and season to taste with salt and black pepper. Turn the resultant mixture into a bowl and combine with the breadcrumbs. Beat the egg and add to the stuffing mix, combining thoroughly.

Divide the stuffing between the flatfish pieces, ensuring it's evenly spread over the fish. Roll the fish pieces tightly and use toothpicks to secure them closed. Arrange the rolled fish in a baking dish (pack them in tightly, so they cannot open) then pour the white wine over them. Cover with kitchen foil then transfer to an oven pre-heated to 180°C and bake for about 35 minutes.

In the meantime, prepare the sauce. Finely chop the mushrooms and shallots and fry in the butter for about 6 minutes, or until softened. Add the lemon zest and tarragon then season to taste.

When the fish are ready strain the pan juices into the sauce. Now beat in the cornflour, bring the mixture to a simmer and cook, beating constantly, until the sauce has thickened.

Serve two flatfish rolls to each person and pour over the sauce. Garnish with parsley and lemon wedges and accompany with chips and grilled tomato halves.