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Caws Pob Gorbenfras wedi Mygu (Smoked Haddock Rarebit)

Caws Pob Gorbenfras wedi Mygu (Smoked Haddock Rarebit) is a classic Cymric (Welsh) recipe for a traditional twist on Welsh rarebit where smoked haddock poached in milk is incorporated into the cheese topping. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Smoked Haddock Rarebit (Caws Pob Gorbenfras wedi Mygu).

prep time

15 minutes

cook time

15 minutes

Total Time:

30 minutes

Serves:

Rating:

Tags : Bread Recipes Milk Recipes Cheese Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Dyma amrywiaeth cyffredin ar y brith bach traddodiadol Cymreig gyda gorbenfras mwg wedi'i gynnwys yn y gymysgedd caws pob a llefrith potsio'r hadog yn cael ei ddefnyddio i flasu'r caws pob.

Cynhwysion:

300g gorbenfas wedi ei fygu
100ml o lefrith braster llawn
25g o fenyn
25g o flawd
75ml cwrw llwyd neu gwrw coch
1 llwy de o fwstard grawn cyflawn
50g caws Caerffili neu cheddar aeddfed
2 dafell drwchus o dorth gwerin, wedi'i thostio'n ysgafn

Dull:

Gosodwch y pysgodyn mewn padell ac arllwyswch y llefrith drosodd. Dewch a'r cyfan i fudferwi gan botsio'r pysgodyn ysgafn am 2 funud nes ei fod yn afloyw ac wedi coginio drywodd. Codwch y pysgod, tynnwch y croen cyn ei fflochio. Archebwch y llefrith. Cynheswch eich gril i wres uchel. Toddwch y menyn mewn padell fach, yna cymysgwch y blawd i few a'i goginio, gan droi'n gyson am funud. Chwisgwch y llefrith i fewn yn raddol, ac yna ychwanegwch y cwrw llwyd neu'r cwrw coch. Coginiwch, gan chwisgio drwy'r amser, nes fod y saws wedi twchu ac yn llyfn. Ychwanegwch y mwstard a'r rhan fwyaf o'r caws a'i sesno â phupur du. Rhoddwch y pysgod am ben y bara, cyn llwyo drosodd y saws a gwasgaru wweddill y caws dros bopeth. Griliwch nes yn euraidd ac yn byrlymu.

English Translation

This is a common twist on the traditional Welsh rarebit with smoked haddock included in the rarebit mixture and the haddock poaching milk used to flavour the rarebit.

Ingredients:

300g smoked haddock
100ml full-fat milk
25g butter
25g flour
75ml ale or beer
1 tsp wholegrain mustard
50g Caerphilly/mature cheddar cheese
2 chunky slices country-style loaf, lightly toasted

Method:

Place the fish in a pan and pour over the milk. Bring to a simmer and gently poach for 2 minutes until opaque and just cooked. Lift out the fish, remove the skin and flake. Reserve the milk.

Heat your grill (broiler) to high. Melt the butter in a small pan, then stir in the flour and cook, stirring constantly for 1 minute. Gradually whisk in the reserved milk, followed by the ale or beer. Cook, whisking all the time, until the sauce is thickened and smooth. Stir in the mustard and most of the cheese and season with black pepper.

Top the bread with the fish, spoon over the sauce and scatter with the remaining cheese. Grill until golden and bubbling.