Eog wedi ei Bobi gyda Thatws a Teim (Salmon Baked with Potatoes and Thyme)

Eog wedi ei Bobi gyda Thatws a Teim (Salmon Baked with Potatoes and Thyme) is a classic Cymric (Welsh) for a traditional fish main course of salmon fillets baked on a bed of potatoes with vegetable stock that makes an excellent alternate main course for St David's day. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Salmon Baked with Potatoes and Thyme (Eog wedi ei Bobi gyda Thatws a Teim).

prep time

20 minutes

cook time

80 minutes

Total Time:

100 minutes

Serves:

Rating:

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

Original Recipe

Cynhwysion:

675g o datws cwyrol, wedi eu tafellu'n denau 1 nionyn, wedi ei dafellu'n denau 2 llwy de o ddail teim (gyda mwy i addurno) 450ml o stoc bysgod neu lysiau 3 llwy fordd o fenyn, wedi ciwbio'n fân 4 ffiled o eog (tua 150g yr un), heb eu crwyn 2 llwy fwrdd o olew olewydd 1 llwy fwrdd o bubur du wedi eu guro halen a phupur du, at ddant cennin hufennog, i weini

Dull:

Gosodwch y tafellau o datws yng ngwealod desgil pobi heb ochrau tal (mae desgil lasagne yn dda). Pan yn gosod pop haenen ychwanegwch halen a phupur at flas. Gwasgarwch y dail teim dros y cyfan cyn tywalt y stoc pysgod neu'r stoc llysiau if few. Dotiwch ben y cyfan gyda'r menyn cyn gorchuddio gyda ffoil a throsglwyddo'r ddesgil i bopty wedi ei gyn-gynhesu i 190°C. Craswch am 40 munud cyn tynnu'r ffoil a chrasu am 20 munud eto, neu nes fod y tatws bron yn barod. Brwsiwch y ffiledi eog gyda'r olew olewydd yna gorchuddiwch gyda'r pupur du wedi ei guro (gnewch yn sicr fod y pupur wedi ei wasgu i gnawd y pysgod). Gosodwch yr eog am ben y tatws, gorchuddiwch gyda ffoil yna dychwelwch i'r popty a choginiwch am 15 munud yn fwy, neu nes for yr eog wedi gwnud drywodd (tynnwch y ffoil am y 5 munud olaf o goginio). Trosglwyddwch yr eog a'r tatws i blatiau wedi eu cynhesu. Addurnwch gyda ychydig o deim ffres a gweinwch gyda'r cennin hufennog.

English Translation

Ingredients:

675g (1 1/2 lb) waxy potatoes, thinly sliced
1 onion, thinly sliced
2 tsp fresh thyme leaves (and extra to garnish)
450ml (1 4/5 cups) fish stock or vegetable stock
3 tbsp butter, finely diced
4 salmon fillets (about 150g [5 oz] each), skinned
2 tbsp olive oil
1 tbsp crushed black peppercorns, for coating
salt and freshly-ground black pepper, to taste
creamed leeks, to serve

Method:

Arrange the potato slices in the base of a shallow baking dish (a lasagne dish is ideal), seasoning each layer liberally with salt and black pepper as you add them.

Sprinkle the thyme over the top then pour in the fish stock or vegetable stock. Dot the top with butter, over with foil and transfer to an oven pre-heated to 190° (375°F, Gas Mark 5). Bake for 40 minutes then remove the foil and bake for 20 minutes more, or until the potatoes are almost cooked.

Brush the salmon fillets with olive oil and coat with crushed black peppercorns (make sure to press them into the flesh of the fish). Arrange the salmon on top of the potatoes, over with foil then return to the oven and bake for 15 minutes, or until the salmon is opaque (remove the foil for the final 5 minutes of cooking).

Transfer the potatoes and salmon to warmed serving plates. Garnish with a few sprigs of fresh thyme and serve with the creamed leeks.

Find more St David's Day Recipes Here.