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Gwrachen Fraith gyda Menyn a Ffenigl (Ballan Wrasse with Butter and Fennel)

Gwrachen Fraith gyda Menyn a Ffenigl (Ballan Wrasse with Butter and Fennel) is a modern Cymric (Welsh) recipe for a dish of ballan wrasse steaks fried in butter with wild fennel. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Ballan Wrasse with Butter and Fennel (Gwrachen Fraith gyda Menyn a Ffenigl).

prep time

10 minutes

cook time

15 minutes

Total Time:

25 minutes

Serves:

Rating:

Tags : Wild Food British Recipes Cymric/Welsh Recipes

Original Recipe

Y wrachen fraith (Labrus bergylta) yw'r fwyaf cyffredin a'r mwyaf mewn maint o'r rhywogaeth o wrachod y môr ac mae'n nodweddiadol am fod y mwyaf o'r rhywiogaeth gyda sbesimenau >1.2kg yn werth eu dal a'u dychwel adref. Gellir torri'r rhain yn stêcs sydd â chnawd o ansawdd da ond sy'n blasu'n ysgafn. Yn draddodiadol roeddwn i'n arfer eu dal ar lein, gyda llygaid meheryn yn abwyd.

Cynhwysion:

4 ffiled o wrachod braith
6 llwy fwrdd o fenyn
8 sbrigyn o ffenigl gwyllt
halen y môr, at fla
pupur du wedi cracio

Dull:

Cynheswch yr ymenyn mewn padell fawr. Yn y cyfamser, gwasgwch y pupur du wedi cracio i ddwy ochr y ffiledi. Pan fydd y menyn yn ewynu, ychwanegwch y deilgeinciau ffenigl. Ffriwch am ychydig funudau yna ychwanegwch y ffiledi pysgod, ochr y croen i lawr. Coginiwch am tua 5 munud, nes dechrau crensian yna trowch drosodd a choginiwch am tua 4 munud ar ochr y cnawd. Sesnwch gydag ychydig o halen, trosglwyddwch i blatiau cynnes a gweinwch.

English Translation

The ballan wrasse (Labrus berggylta) is the commonest and largest of the wrasse species and typically the largest with specimens >1.2kg worth taking home. These can be cut into steaks that have good quality but mild-tasting flesh. Traditionally I used to catch them on a line, with limpets as bait.

Ingredients:

4 fillets of ballan wrasse
6 tbsp butter
8 sprigs of wild fennel
sea salt, to taste
cracked black pepper

Method:

Heat the butter in a large pan. In the meantime, pat the cracked black pepper into both sides of the fish fillets.

When the butter is foaming, add the fennel fronds. Fry for a few minutes then add the fish fillets, skin side down. Cook for about 5 minutes, until starting to crisp then turn over and cook for about 4 minutes on the flesh side.

Season with a little salt, transfer to warmed plates and serve.