white fennel sauce served on a bed of pasta squares

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Saws Ffenigl (Fennel Sauce)

Saws Ffenigl (Fennel Sauce) is a traditional Cymric (Welsh) recipe for a classic sauce of fennel leaves in a bechamel sauce base. The full recipe is presented here and I hope you enjoy this classic British version of: Fennel Sauce (Saws Ffenigl).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+3 days soaking)

Serves:

Rating:

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

Original Recipe

Dyma saws clasurol arall i'w weini gyda pysgod.

Cynhwysion:

dau lond llwy fwrdd o ddail ffenigl
300ml o saws gwyn wedi’i wneud ymlaen llaw

Dull:

Golchwch y dail ffenigl yn lân, eu rhoi mewn dŵr berw a’u mud-ferwi nes eu bod yn feddal. (Peidio â’u gor-ferwi rhag iddynt fynd yn rhy fasw.) Yna arllwyswch y dŵr oddi arnynt, eu malu’n fân a’u hychwanegu at y saws gwyn, poeth. Gweinwch yn boeth gyda eog, sewin neu facrell. /em>

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English Translation

This is another classic sauce to accompany fish.

Ingredients:
2 tbsp fennel leaves

300ml white (bechamel) sauce), prepared ahead of time

Method:
Wash the fennel leaves thoroughly, put them in boiling water and simmer until tender. (Do not overboil or they will turn into pulp.)

Cool, strain and chop the leaves finely.

Now add them to the prepared white sauce.

Serve with hot salmon, sewin, or mackerel.