Click on the image, above to submit to Pinterest.

Sewin Gyda Saws Perlysiau (Sea Trout with Herb Sauce)

Sewin Gyda Saws Perlysiau (Sea Trout with Herb Sauce) is a classic Cymric (Welsh) recipe for a traditional dish of parcel-baked sea trout served wit ha herb sauce. The full recipe is presented here and I hope you enjoy this classic Welsh version of : Sea Trout with Herb Sauce (Sewin Gyda Saws Perlysiau).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Sauce Recipes Herb Recipes Baking Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

1kg o sewin, wedi glanhau
3 llwy fwrdd o sudd lemwn
50g o fenyn
halen a phupur du
1 clwstwr o ferw dŵr, wedi torri'n fân
100g o ddail pigoglys, wedi torri'n fras
3 llwy fwrdd o bersli ffres wedi torri'n fân
2 llwy fwrd o berllys wedi torri'n fân
1 llw de o ffennigl, wedi ei dorri'n fân
150ml o feionés
perlysiau ffres a corgimwch wedi coginio (yn eu crwyn) i addurno

Dull:

Roddwch y pysgodyn yng nghannol darn mawr o ffoil yna ychwanegwch 2 lwy fwrdd o'r sudd lemwn cyn dotio'r pysgodyn gyda hanner y menyn ac ychwanegu halen a phupur du at flas. Tynnwch ymylon y ffoil at eu gilydd i wneud parsel (gan selio'r ymylon) yna trosglwyddwch i hambwrdd pobi cyn roi'r cyfan mewn popty wedi ei gyn gynhesu i 180°C. Pobwch am tua 22 munud (11 munid i bob 500g o bysgodyn). Pan yn barod, tynnwch y pysgodyn o'r parseli ffoil (cadwch yr hylif pobi) ac yn ofalus tynnwch y croen. Gosodwch y pysgodyn ar blât a gadewch 'r neilltu i oeri. Yn y cyfamser cyfunwch yr hylif pobi gyda gweddill y menyn mwen sosban a chynheswch yn araf. Ychwanegwch y berw dŵr, pigoglys, persli, perllys a'r ffennigl a trowch i gyfuno gyda llwy cyn coginio am tua 3 munud, neu nes fod y llysiau yn dyner. Trosglwyddwch y saws i brosesydd bwyd a proseswch yn llyfn. Trowch y cyfan i fowlen cyn ychwanegu gweddill y sudd lemwy ac yna halen a phupur du at flas yna gadewch o'r neilltu i oeri cyn ei drosglwyddo i rewgell. Pan mae'r psgodyn yn hollol oer addurnwch gyda perlysiau ffrés (a corgimwch cyfa os mynwch) yna gweinwch gyda'r saws llysiau.

English Translation

Ingredients:

1kg sea trout (sewin), cleaned
3 tbsp lemon juice
50g butter
salt and freshly-ground black pepper
1 bunch of watercress, finely chopped
100g spinach, roughly chopped
2 tbsp chervil, finely chopped
1 tsp dill, finely chopped
150ml mayonnaise
fresh herbs and cooked prawns (in their shells), to decorate

Method:

Place the fish in the centre of a large piece of foil then add 2 tbsp of the lemon juice and dot with half the butter before seasoning to taste. Form into a parcel and seal then place on a baking tray and transfer to an oven pre-heated to 180°C and bake for 22 minutes (11 minutes per 500g).

When done, remove the fish from the foil (reserve the cooking liquid) then carefully remove the skin. Arrange the fish on a serving plate and set aside to cool.

In the meantime, combine the cooking liquid and the remaining butter in a saucepan and heat gently. Stir in the watercress, spinach, chervil and dill and cook for about 3 minutes, or until the herbs are soft. Transfer the sauce to a food processor and pulse until completely smooth. Transfer to a warmed bowl and add the remaining lemon juice then season to taste. Allow to cool then fold in the mayonnaise. Turn into a small serving bow and refrigerate until required.

When the fish is completely cold garnish with fresh herbs and whole prawns then serve with the herb sauce as an accompaniment.