Mecryll mewn Saws (Mackerel in Sauce) is a traditional Cymric (Welsh) recipe for a classic dish of fried mackerel that's filleted and boned before being finished and served in oil, onion and vinegar sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Mackerel in Sauce (Mecryll mewn Saws).
I mi, risét mis Mehefin yw hon, pan oedd y mecrill cyntaf yn dod i fewn ir arfordir ar ol corbenwaig. Pan yn blentyn roeddwn yn arfer mynd allan gyda gwialen a throellwr gan ddal degau o fecryll. Dyma oedd un o'r ffyrdd a arferwn eu paratoi.
Cynhwysion:
dau neu dri macrell
tri neu bedwar nionyn
tri llond llwy fwrdd o finegr gwyn
deilen lawryf
ychydig o arlleg
ychydig o olew olewydd
Dull:
Glanhewch y mecryll yn y dull arferol a’u ffrio’n drwyadl.
Tynnwch y croen a’r esgyrn ymaith.
I wneud y saws, tafellwch y olewydd nionod a’u ffrio yn yr olew nes iddynt gochi, ynghyd â’r ddeilen llawryf a’r garlleg.
Gadewch i’r cyfan oeri cyn ychwanegu’r finegr atynt.
Rhowch y mecryll mewn dysgl ar ôl iddynt oeri a thywallt y saws drostynt.
Gweinwch gyda phys neu foron wedi berwi.
Yr oedd hwn yn bryd blasus i swper yn ystod misoedd yr haf pan oedd mecryll yn helaeth.
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English Translation
For me, this is a June recipe, when the first mackerel came into the shore after sprats. As a child I used to go out with a rod and spinner and catch dozens of mackerel. This was one of the ways we used to prepare them.
Ingredients:
two or three mackerel
3–4 medium-sized onions
3 tbsp white vinegar
1 bay leaf
a little garlic
a little olive oil
Method:
Gut, scale and clean the mackerel and fry them well on both sides.
Fillet them, and remove all bones and skin.
Slice the onions and fry them in the olive oil together with the garlic and bay leaf until brown.
Allow them to cool before adding the vinegar.
When cold, place the mackerel in a dish and pour the sauce over them.
Serve with boiled peas or carrots.
A delicious dish served for supper during the summer months when mackerel were plentiful.
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