Eog Cothi Pob (Baked Cothi Salmon)

Eog Cothi Pob (Baked Cothi Salmon) is a classic Cymric (Welsh) dish of baked fresh salmon with cucumber and an egg yolk dressing. The full recipe is presented here and I hope you enjoy this classic Welsh version of Baked Cothi Salmon.

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Serves:

6–8

Rating:

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

Original Recipe

Cynhwysion:

1 eog ffres mawr
150g menyn
1/2 cucumer
1 lemwn
1 felynwy ŵy
2 llwy fwrdd o sudd lemwn
halen a phupur du
pinsiad o bupur cayenne

Dull:

Glanhewch yr eog cyn tynnu'r pen a'r cynffon a thorri'r pysgodyn yn stéciau. Gorchuddiwch dun rhostio gyda ffoil cegin yna gorchuddiwch yn dda gyda menyn cyn rhoi'r darnau pysgodyn am ei ben. Gwasgarwch halen a phupur am ben y pysgod cyn rhoi'r ddesgil mewn popty wedi ei cyn-gynhesu i 200°C. Pobwch am thua 20 munud, neu nes fod y pysgod yn barod. Yn y cyfamser pliciwch y cucumer cyn ei sleisio'n dafellau tenau. Ffriwch rhain yn ysgafn mewn 90g o'r menyn. Ychwanegwch y melynwy ŵy, sudd lemwn i fowlen a curwch ychwanegwch halen a phupur yna rhoddwch y fowlen mewn sosban o ddwr yn mudferwi a curwch y cymysgfa nes iddo ddechrau twchu. Yna ychwanegwch 60g o fenyn ychydig ar y tro a chrwch i fewn. Os yw'r saws yn twchu gormod curwch ychydig o ddŵr poeth i'r gymysgfa. Pan mae'r pysgod yn barod trosglwyddwch i blât mawr a rhoddwch y cucumer o amgylch y pysgod a thafellau o lemon am ei ben. Gweinwch gyda'r saws ŵy.

English Translation

Ingredients:

1 large, fresh, salmon
150g butter
1/2 cucumber
1 lemon
1 egg yolk
2 tbsp lemon juice
salt and black pepper
pinch of cayenne pepper

Method:

Wash the lemon before removing its head and tail then slice the fish into steaks. Line a roasting tin with foil and coat liberally with butter before arranging he fish on top. Season liberally with salt and pepper before placing the dish in an oven pre-heated to 200°C for about 25 minutes, or until the fish is ready.

In the meanwhile peel and thinly slice the cucumber before frying these lightly in about 90g of the butter. Whilst they are cooking add the egg yolk and lemon juice to a bowl and beat to combine. Place this on a pan of simmering water then season with salt, pepper and paprika. Beat the mixture until it begins to thicken then add 60g of butter a little at the time. Beat in well after each addition and if the sauce thickens too much or too quickly add a little hot water to the mixture.

When the fish is ready arrange on a large plate and place the cucumber around the outside of the fish. Arrange slices of lemon on top then serve with the egg yolk sauce.