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Swper 'Sgadan (Welsh Herring Supper)

Swper 'Sgadan (Welsh Herring Supper) is a classic Cymric (Welsh) for a traditional supper dish of rolled herring fillets that are cooked between layers of potatoes, onions and apples in a water base. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Welsh Herring Supper (Swper 'Sgadan).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

Rating:

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

Original Recipe

Cynhwysion:

500g o ffiledi penwaig (ysgadan)
1 llwy fwrdd o fwstad parod
75g o fenyn
750g o datws caled
2 o afalau coginio (Bramley os yn bosib) wedi eu plicio, heb eu canolau ac wedi tafellu
1 nionyn mawr wedi ei blicio a'i dafellu
1/2 llwy de o saets sych
halen a phupur du, at flas

Dull:

Meddalwch 30g o'r menyn mewn powlen yna cymysgwch y mwstad i fewn cyn ychwanegu halen a phupur du at flas. Gosodwch y ffiledi penwaig ar wyneb gwaith a tawnwch yr ochor heb groen gyda'r gymysgedd mwstad. Ychwanegwch halen a phupur du cyn rholio'r ffiledi yn dyn. Defnyddiwch mandolin i dafellu'r tatws mor denau ac yn bosib. Dewch a padell o ddŵ hallt i ferwi, ychwanegwch y tafellau tatws a choginiwch am 1 munud. Tywalltwch y tatws i golander i'w sychu. Cymerwch ddesgil pastai ac irwch gyda 15g o'r menyn sydd yn weddill. Gosodwch hanner y tatws yng ngwaelod y ddesgil cyn gosod hanner yr afalau am eu pen cyn eu gorchuddio gyda hanner y tafellau nionyn. Nawr gosodwch y rholiau penwaig am ben yr afalau cyn gwasgaru'r saets am eu pennau. Gosodwch gweddill y nionyn afalau am ben y pysgod cyn rhoi'r tatwsh am ben y cyfan. Tywalltwch ddigon o ddŵr berwedig i hanner llenwi'r ddesgil yna toddwch gweddill y menyn cyn ei ddefnyddio i frwsio am ben y tatws. Trosglwyddwch i bopty wedi ei gyn-gynhesu i 190°C a chraswch am 30 munud, neu nes fod y penwaig wedi gwneud drywodd ac fod y tatws yn frown. Gweinwch yn boeth yn syth o'r ddesgil.

English Translation

Ingredients:

500g herring fillets
1 tbsp prepared mustard
75g butter
750g firm potatoes
2 cooking apples (Bramleys are typical), peeled, cored and sliced
1 large onion, peeled and sliced
1/2 tsp dried sage, crumbled
salt and freshly-ground black pepper, to taste

Method:

Soften 30g of the butter in a bowl then mix in the mustard and season to taste. Arrange the herring fillets on a work surface and spread the cut side with the butter and mustard mix. Season the fish then roll up tightly.

Use a mandolin to slice the potatoes as thinly as possible. Bring a pan of salted water to a boil, add the potato slices and blanch for 1 minutes. Drain the potato slices in a colander.

Take a pie dish and grease with 15g of the remaining butter. Arrange half the potato slices in the base then top with half the apple and half the onion slices. Arrange the rolled herring on top and sprinkle over the crumbled sage. Top with layers of onion, apple and finally potato.

Now pour in enough boiling water to come half way up the dish. Melt the remaining butter and use to brush over the top of the dish. Transfer to an oven pre-heated to 190°C and bake for about 30 minutes, or until the herring are cooked and the potatoes are nicely browned on top.

Serve hot, directly from the pie dish.