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Brithyll Abermeurig (Abermeurig Trout)

Brithyll Abermeurig (Abermeurig Trout) is a traditional Welsh (Cymric) recipe for a dish of trout fried with butter and served with a caper, cucumber, parsley and lemon juice sauce. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Abermeurig Trout.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

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

Original Recipe

Cynhwysion:

4 brithyll
100g o fenyn
1 llwy de o glemau
darn bychan o cucumer wedi ei blicio a'i ratio
2 llwy de o bersli wedi ei dorri'n fân
halen a phupur du i flasu
ychydig o flawd
sudd 2 lemwn
halen a phupur du i flasu

Dull:

Glanhewch y pysgod yn dda, gan eu cadw'n gyfa. Sychwch y pysgodyn yna sgeintiwch gyda blawd wedi ei flasu gyda halen a phupur. Toddwch hanner y menyn mewn padell a cynheswch nes yn corddi yna defnyddiwch i ffrio'r brithyll nes wedi goginio drywodd (tua 5 munud yr ochor. Trosgwlyddwch y pysgod i blât i gadw'n gynnes. Yn y cyfamser, ychwanegwch gweddill y menyn i'r badell a choginiwch nes yn frown tywyll. Nawr ychwanegwch y cucumer a'r sudd lemwn gyda'r persli a'r glemau a gadewch i'r gymysgfa gynhesu drywodd. Rhoddwch y brithyll ar blât ac arllwyswch ychydig o'r saws drostynt. Gweinwch gyda thatws newyd a phys gardd.

English Translation

Ingredients:

4 trout
100g butter
1 tsp capers
a small piece of cucumber, peeled and grated
2 tsp parsley, finely chopped
a little flour
juice of 2 lemons
salt and black pepper, to taste

Method:

Clean and gut the fish (but leave them whole). Dry the fish then dust with flour that's been seasoned with salt and black pepper. Melt half the butter in a pan and heat until bubbling then use to fry the trout until cooked through (about 5 minutes per side). Transfer the fish to a plate and keep warm.

In the meantime, add the remainder of the butter to the pan and cook until it's dark brown in colour. Now add the lemon juice along with the parsley, cucumber and capers. Allow to heat through then plate-out the trout and spoon a little of the sauce over the top. Serve with new potatoes and garden peas.