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Adenydd Cath Fôr gyda Saws Tartar Cyflym (Fried Skate Wings with Quick Home-made Tartar Sauce)

Adenydd Cath Fôr gyda Saws Tartar Cyflym (Fried Skate Wings with Quick Home-made Tartar Sauce) is a modern Cymric (Welsh) recipe for a classic dish of pan-fried skate wings served with a home-made tartar sauce. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Fried Skate Wings with Quick Home-made Tartar Sauce (Adenydd Cath Fôr gyda Saws Tartar Cyflym).

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Serves:

Rating:

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

Original Recipe

Dyma rysáit gwych o fae Ceredigion ar gyfer adenydd cath fôr wedi’u ffrio newn menyn au'u gweini gyda fersiwn cyflym o saws tartar.

Cynhwysion:

450g adenydd cath fôr (2 fach, neu 1 mawr ac wedi'u torri'n hanner) 1 llwy fwrdd o flawd wedi'i sesno 2 lwy fwrdd o fenyn 1 llwy fwrdd o olew olewydd Ar gyfer y saws tartar: 1 wy mawr
½ llwy de o halen môr
1 ewin garlleg bach, wedi'i blicio
½ llwy de o bowdwr mwstard
200ml o olew olewydd ysgafn
1 llwy fwrdd o sudd lemwn
1 llwy fwrdd o ddail persli fflat ffres
1 llwy fwrdd o gaprau hallt, wedi'u rinsio a'u draenio
4 cornichon (gercinau bach)
pupur du wedi'i falu'n ffres

I Wasanaethu:
ychydig o sbrigau persli fflat ffres
1 lemwn, wedi'i dorri'n ddarnau

Dull:

Dechreuwch drwy baratoi'r saws tartar: Torrwch yr wy i fewn i fowlen prosesydd bwyd, ychwanegwch yr halen, garlleg a phowdwr mwstard, yna trowch y modur ymlaen a, thrwy'r tiwb bwydo, ychwanegwch yr olew mewn ffrwd tenau, cyson, gan ei arllwys mor araf ag y gallwch (hyd yn oed wedyn ni fydd yn cymryd llawer mwy an 2 funud i'w ychwanegu). Pan fydd yr olew wedi'i ymgorffori i gyd a'r saws wedi twchu, ychwanegwch ychydig o bupur du a'r holl gynhwysion eraill. Nawr trowch botwm y prosesydd ymlaen a dirgrynwch y cynhwysion nes fod popeth wedi'u torri - mor fras neu mor fân ag y dymunwch. Yn olaf, blaswch i gywiro'r sesnin, yna trosglwyddwch i fowlen gweini. Pan fyddwch yn barod i goginio'r adenydd cath fôr, cymerwch y badell ffrio a'i roi dros wres ysgafn i gynhesu tra byddwch yn sychu'r pysgodyn yn sych gyda phapur cegin a'u gorchuddio â llwch ysgafn o'r blawd wedi sesno. Nawr trowch y gwres i fyny yn uchel, ychwanegwch yr olew olewydd a’r menyn i’r badell a, chyn gynted ag y bydd yn boeth iawn ac yn ewynnog, ychwanegwch yr adenydd cath fôr. Gostyngwch y gwres i ganolig ffrio'r pysgod am 4-5 munud ar bob ochr, yn dibynnu ar eu maint a'u trwch. I brofi os ydynt wedi'u coginio, llithrwch flaen cyllell finiog i fewn i aden, gan wthio i weld a yw'r cnawd yn gwahanu oddi wrth y cartilag yn hawdd ac yn edrych yn hufen-gwyn. Pan fydd y pysgodyn yn barod, trosglwyddwch ef ar ben pwll o saws tartar ar blatiau gweini cynnes, addurnwch gyda'r persli, a gweinwch gyda'r saws tartar a'r darnau lemwn i'w wasgu drosodd.

English Translation

Here is a great recipe from Cardigan bay for skate wings fried in butter served with a quick version of tartar sauce.

Ingredients:

450g (1 lb)) skate wings (2 small, or 1 large and cut in half)
1 tbsp (heaped) seasoned flour
2 tbsp butter
1 tbsp olive oil

For the tartar sauce:
1 large egg
½ tsp sea salt
1 small garlic clove, peeled
½ tsp mustard powder
200ml (2/5 cup) light olive oil
1 tbsp lemon juice
1 tbsp fresh flat-leaf parsley leaves
1 tbsp (heaped) salted capers, rinsed and drained
4 cornichons (baby gherkins)
freshly-ground black pepper

To serve:
a few sprigs fresh flat-leaf parsley
1 lemon, sliced into wedges

Method:

Begin by preparing the tartare sauce: Break the egg into the bowl of a food processor, add the salt, garlic and mustard powder, then switch the motor on and, through the feeder tube, add the oil in a thin, steady trickle, pouring it as slowly as you can (which even then takes only about 2 minutes).

When the oil has all been incorporated and the sauce has thickened, add some black pepper and all the other ingredients. Now switch on the pulse button and pulse until the ingredients are chopped – as coarsely or as finely as you want. Lastly, taste to check the seasoning, then transfer to a serving bowl.

When you are ready to cook the skate wings, take the frying pan and put it over a gentle heat to warm up while you wipe the fish dry with kitchen paper and coat them with a light dusting of the seasoned flour. Now turn the heat up to high, add the olive oil and butter to the pan and, as soon as it’s really hot and foaming, add the skate wings.

Reduce the heat to medium and fry them for 4-5 minutes on each side, depending on their size and thickness. To test if they are cooked, slide the tip of a sharp knife in and push to see if the flesh parts from the cartilage easily and looks creamy-white.

When the fish is ready, transfer it to warm serving plates (place on top of a small pool of tartar sauce), garnish with the parsley, and serve with the tartare sauce and lemon wedges to squeeze over.