Draenog y Môr Gyda Saws Dail Surion Bach (Sea Bass with Sorrel Sauce)

Draenog y Môr Gyda Saws Dail Surion Bach (Sea Bass with Sorrel Sauce) is a traditional Welsh (Cymric) recipe for a dish of fried sea bass fillets served with a sorrel and egg yolk sauce. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Sea Bass with Sorrel Sauce.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Wild Food Sauce Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

4 ffiled o ddraenog y môr
1 nionyn back wedi ei dorri'n fân
olew olewydd i ffrio
1 melynwy ŵy
1 llwy fwrdd o wîn gwyn
2 llwy fwrdd o stoc pysgod
40g o ddail suran
2 llwy fordd o fenyn i ffrio
blawd
halen a phupur du i flasu

Dull:

Toddwch y menyn mewn padell a defnyddiwch i ffrio'r nionyn nes yn feddal (tua 5 munud). Ychwnegwch y gwîn gwyn a'r stoc pysgod gan goginio am 5 munud arall. Nawr ychwanegwch y dail suran a choginiwch nes yn feddal (tua 6 munud). Tynwch oddi ar y gwres a gadwch o'r neilltu i oeri. Pan mae'r gymysgfa dail surion bach yn oer curwch y melynwy mewn powlen yna gwthiwch y gymysgfa dail surion bach drwy ridyll i fewn i'r ŵy. Curwch i gyfuno yna gosodwch o'r neilltu. Rhowch flawd ar blât a cymysgwch yr halen a phpur iddo. Defnyddiwch hwn i orchuddio'r ffiledi pysgod a ffriwch yn yr olew olewydd ar wres uchel nes yn euraidd (tua 3 munud yr ochor). Pan mae'r pysgod bron yn barod rhoddwch y saws mewn padell fechan a cynheswch ar wres isel (peidiwch a berwi). Trosglwyddwch y pysgod i blatiau ac arllwyswch ychydig o'r saws drosdynt.

English Translation

Ingredients:

4 filets of sea bass
1 onion, finely chopped
olive oil for frying
1 egg yolk
1 tbsp white wine
2 tbsp fish stock
40g sorrel leaves, shredded
2 tbsp butter for frying
flour
salt and black pepper, to taste

Method:

Melt the butter in a pan and use this to fry the onions until soft and translucent (about 5 minutes). Add the white wine and the fish stock and fry for 5 minutes more. Now add the sorrel leaves and cook until they have wilted (about 6 minutes). Take off the heat and set aside to cool.

When the sorrel sauce is cold beat the egg yolk in a bowl then force the sorrel mixture through a fine-meshed sieve into the egg. Beat to combine then set aside.

Place some flour on a plate and season with salt and black pepper. Use this to coat the fish fillets then fry in the olive oil over high heat until golden all over (about 3 minutes per side). When the fish is ready place the sauce in a small pan and heat over a low flame until warmed through (do not allow to boil).

Transfer the fish to serving plates and pour a little of the sauce over them.