Pysgod gyda Chaws Roquefort (Fish with Roquefort Cheese)
Pysgod gyda Chaws Roquefort (Fish with Roquefort Cheese) is a modern Welsh/Cyrmic recipe (from Patagonia) for a classic dish of white fish fillets that are part-cooked in an olive oil and lemon juice base before being finished in a milk, Roquefort cheese and breadcrumb saucue. The full recipe is presented here and I hope you enjoy this classic Welsh/Cymric version of: Fish with Roquefort Cheese (Pysgod gyda Chaws Roquefort).
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English Translation
Ingredients:
1kg fillets of white fish
150g Roquefort cheese
120ml milk
300ml cream
2 tbsp tomato paste
50g butter
10 tbsp breadcrumbs
olive oil, salt and lemon juice to marinate
Method:
Juice one lemon and mix and equal volume of olive oil. Add salt to taste and pour this over the fish, turning them to coat completely. Set aside for 3 hours then place the fish in an oven-poof dish and dot each fillet with the butter. Place in an oven pre-heated to 210°C (410°F/Gas Mark 7) and bake for 10 minutes.
Meanwhile, mix together the cheese and milk to from a paste before adding the cream and mixing thoroughly. Add the tomato paste then add 4 tbsp breadcrumbs. Pour this mixture over the fish and scatter the remaining breadcrumbs over the top. Return to the oven and bake for a further 10 minutes before serving.
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