Parseli Brithyll a Thatws Cynnar (Trout and New Potato Parcels)
Parseli Brithyll a Thatws Cynnar (Trout and New Potato Parcels) is a traditional Cymric (Welsh) recipe for a classic dish of trout fillets, new potatoes and leeks cooked with fennel and lemon juice in a baking parchment parcel. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Trout and New Potato Parcels (Parseli Brithyll a Thatws Cynnar).
Mae Cymru yn ail yn unig i Jersey o ran ei thatws cynnar; p'un a ydynt yn hanu o Sir Benfro neu Lŷn maent yn priodi'n berffaith gyda blas ysgafn brithyllod ac wrth iddynt goginio'n gyflym maent yn wych ar gyfer coginio mewn parsel. Mae’r cyfuniad o datws cynnar a brithyll ffres yn ddelfrydol ar gyfer swper ysgafn yn ystod misoedd yr haf.
Cynhwysion:
2 o ffiledi brithyll (150g-180g yr un)
300g o Datws Cynnar Sir Benfro
½ cenhinen ganolig ei maint, wedi’i golchi a’i sleisio’n denau
1 llwy fwrdd o fara lawr
50g o ffenigl y môr ffres
1 lemwn a sudd ½ lemwn
Dull:
Coginiwch y tatws mewn dŵr berwedig am 15 munud tan y byddan nhw bron iawn yn barod. Gadewch iddyn nhw oeri, cyn eu torri’n sleisys tew.
Torrwch bapur pobi yn ddau hirsgwar mawr, a’u plygu yn eu hanner i greu sgwâr. Torrwch bob sgwâr i greu siâp hanner lleuad. Rhannwch y tatws rhwng y papur pobi ac ychwanegwch halen a phupur i roi blas.
Rhowch y cennin, ffenigl y môr a’r sleisys o lemwn ar y top, ac yna’r ffiled o frithyll.
Gwasgarwch y bara lawr sych, halen a phupur a’r sudd lemwn dros y cyfan.
Plygwch y papur dros y llenwad a phlygu’r ochrau ynghyd sawl gwaith i greu parsel tynn. Gwnewch yr un fath gyda’r parsel arall, a rhoi’r ddau ar silff bobi fawr.
Pobwch am 10-15 munud ar wres 180°C (160C Fan/355F/Gas Mark 4) tan fod y papur wedi dechrau chwyddo ac yn dechrau brownio. Gweinwch ar unwaith.
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English Translation
Wales is second only to Jersey in terms of its new (early) potatoes; whether they are from Pembrokeshire or Llŷn they marry perfectly with the light flavour of trout and as they cook quickly they're great for cooking in a parcel. The combination of early potatoes and fresh trout is ideal for a light supper during the summer months.
Ingredients:
2 trout fillets (150g -180g each)
300g Early Potatoes
½ medium leek, washed and thinly sliced
1 tbsp of breadcrumbs
50g of fresh wild fennel
1 lemon and juice of ½ lemon
Method:
Cook the potatoes in boiling water for 15 minutes until they are almost ready. Let them cool, before cutting them into thick slices.
Cut baking paper into two large rectangles, and fold them in half to create a square. Cut each square to create a half moon shape. Divide the potatoes between the baking paper and add salt and pepper to taste.
Put the leek, sea fennel and the lemon slices on top, and then the trout fillet.
Spread the dry bread, salt and pepper and the lemon juice over the whole.
Fold the paper over the filling and fold the sides together several times to create a tight parcel. Do the same with the other parcel, and put both on a large baking shelf.
Bake for 10-15 minutes at 180°C (160C Fan/355F/Gas Mark 4) until the paper has started to swell and starts to brown. Serve immediately.
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