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Môr-leisiad wedi Potsio gyda Nionyn, Cennin a Ffenigl (Poached Pollack with Onion, Leek and Fennel)

Môr-leisiad wedi Potsio gyda Nionyn, Cennin a Ffenigl (Poached Pollack with Onion, Leek and Fennel) is a traditional Cymric (Welsh) recipe (from Nefyn) for a dish of pollack poached in milk with leeks and onions that's flavoured with wild fennel. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Poached Pollack with Onion, Leek and Fennel (Môr-leisiad wedi Potsio gyda Nionyn, Cennin a Ffenigl).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Wild Food Herb Recipes Vegetable Recipes Milk Recipes British Recipes Cymric/Welsh Recipes

Dyma rysáit lleol a thraddodiadol o Nefyn, Pen Llŷn; ffiledi o forleis wedi eu potsio'n syml mewn llefrith gyda nionyn a chennin sydd wedi blasu â deilgeinciau o ffenigl gwyllt.

Original Recipe

Cynhwysion:

4 ffiled Môr-leisiad (tua 125g yr un)
1 nionyn wedi tafellu'n denau
1 cennin mawr, wedi ei thafellu'n denau (gwyrdd a gwyn)
2 ewin garlleg, wedi tafellu'n denau
6 deilgainc o ffenigl gwyllt
2 lwy fwrdd o fenyn
500ml o lefrith
halen a phupur du wedi ei falu
ychydig o rwytiadau o nytmeg

Dull:

Gosodwch sosban fawr, ceg lydan dros wres canolig. Ychwanegwch y menyn a gadewch iddo doddi cyn ei ffrio'n ysgafn nes yn frown a chneuog. Ychwanegwch y nionyn, y cennin a'r garlleg a'u ffrio am 3-4 munud nes eu bod wedi brownio'n ysgafn. Tynnwch hanner y gymysgedd llysia o'r badell gyda llwy agaenog a'i drosglwyddo o'r neilltu i blat. Arllwyswch hanner y llefrith i'r badell, gan sesno'n ysgafn gyda halen a phupur du. Yn ofalus, trefnwch y ffiledi Môr-leisiad yn y badell, ochor y croen i lawr. Gorchuddiwch gyda'r gymysgfa nionyn, cennin a'r garlleg o'r plat. Sesnwch gyda halen, pupur du a rhwytiad o nytmeg. Arllwyswch weddill y llefrith i fewn i'r badell a threfnwch y deilgeinciau o ffenigl ar ei ben. Dewch a'r cyfan i fudferwi, gan bardau i fudferwi, heb orchuddio'r badell and tua 15 munud, neu nes fod y psygodyn wedi coginion ac yn caenenu'n hawdd gyda fforc. Gweinwch gyda thatws newydd neu stwnsh.

English Translation

Ingredients:

4 pollack fillets (about 125g each)
1 onion, sliced thinly
1 large leek, sliced thinly (white and green)
2 garlic cloves, sliced thinly
6 fronds wild fennel
2 tbsp butter
500ml milk
salt and freshly-ground black pepper
a few gratings of nutmeg

Method:

Place a large, wide, pan over medium heat. Add the butter, allow to melt then fry until brown and nutty. Add the onion, leek and garlic and fry for 3-4 minutes until lightly browned.

Remove half the vegetable mixture with a slotted spoon and set aside on a plate. Pour half the milk into the pan, and season lightly with salt and black pepper. Carefully arrange the fish fillets, skin side down, in the pan. Cover with the reserved onion, leek and garlic mix from the plate. Season with salt, black pepper and a grating of nutmeg.

Pour over the remaining milk and arrange the fennel fronds on top. Bring to a simmer and continue simmering, uncovered, for about 15 minutes, or until the fish is cooked and flakes easily with a fork.

Serve with new potatoes or mash.