Macrell wedi’i Grilio gyda Phiwrî Ffa a Garlleg a Iogwrt Bara Lawr (Mackerel Grilled with Broad Bean Puree, Garlic and Laver Bread Yoghurt)

Macrell wedi’i Grilio gyda Phiwrî Ffa a Garlleg a Iogwrt Bara Lawr (Mackerel Grilled with Broad Bean Puree, Garlic and Laver Bread Yoghurt) is a modern Cymric (Welsh) recipe for a dish of grilled mackerel served on a bed of white bean puree and served with yoghurt flavoured with laver and lemon that's intended for serving on St Dwynwen's day (the Welsh day of lovers). This recipe happens to be vegetarian, vegan and gluten-free. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Mackerel Grilled with Broad Bean Puree, Garlic and Laver Bread Yoghurt (Macrell wedi’i Grilio gyda Phiwrî Ffa a Garlleg a Iogwrt Bara Lawr).

prep time

10 minutes

cook time

40 minutes

Total Time:

50 minutes

Serves:

Rating:

Tags : Bean Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Dyma risat cyfoes ar gyfer swper rhamantus Dydd Gwyl Santes Dwynwen i ddau, gyda macrell Bae Ceredigion a iogwrt wedi ei gymysgu a bara lawr. Gweinwch y macrell gyda ffenigl y môr wedi’i stemio’n ysgafn, neu lysiau gwyrdd tymhorol.

Cynhwysion:

2 ffiled o facrell ffres
1 garllegyn cyfan
1 x tun 400g o ffa gwynion (butter beans)
Halen môr a phupur du, at flas
3 llwy fwrdd o iogwrt naturiol (neu Roegaidd)
1 llwy fwrdd o fara lawr
sudd 1 lemwn
Croen ½ lemwn, wedi ei ratio
2 lwy fwrdd o olew olewydd

Dull:

Cynheswch y popty ymlaen llaw i 180C (360F/Nwy 4). Torrwch y pen oddi ar y garlleg cyfan, gosodwch y garlleg yng nghanol sgwaryn o ffoil, gwasgwch y pen, a’i goginio yn y popty am 30 munud. Tynnwch y garlleg o’r ffwrn cyn, yn ofalus, gwasgu’r cnawd meddal o’r crwyn i fewn i brosesydd bwyd. Draeniwch y ffa gwynion a’u trosglwyddo i brosesydd bwyd gyda 1½ llwy fwrdd o olew olewydd, gan redeg y modur nes fod y gymysgedd yn llyfn. Ychwanegwch sudd hanner lemwn ato. Blaswch ac ychwanegwch halen os bydd angen. Rhowch y iogwrt mewn powlen fechan, ac ychwanegu croen a sudd hanner lemwn a’r bara lawr. Cymysgwch y cyfan yn dda. Rhowch hwn ar un ochr tan y byddwch yn barod i weini. Cynheswch y gril i ganolig-uchel. Brwsiwch y ffiledi macrell gyda mymryn o olew olewydd ac ychwanegu halen a phupur, cyn eu grilio am 2-3 munud ar bob ochr, tan y byddant wedi coginio drywodd. Wrth i’r mecryll goginio, cynheswch y piwrî ffa gwynion mewn padell dros wres isel. Byddwch yn ofalus nad yw’n dal yng ngwaelod y badell ac yn llosgi. Os yw’r gymysgedd yn rhy drwchus, ychwanegwch fymryn yn rhagor o sudd lemwn. Pan fydd y mecryll wedi coginio, defnyddiwch lwy i roi’r piwrî ffa gwynion ar blât, a rhoi’r ffiledi macrell ar ei ben. Gweinwch gyda’r iogwrt bara lawr.

English Translation

This is a contemporary recipe for a romantic St Dwynwen’s Day dinner for two made with Cardigan Bay mackerel and yoghurt flavoured with laver bread. Serve the mackerel with lightly steamed samphire, or seasonal greens.

Ingredients:

2 fillets of fresh mackerel
1 whole bulb of garlic
1 x 400g (16 oz) tin of butter beans
Sea salt and freshly-ground black pepper, to taste
3 tbsp natural (or Greek) yoghurt
1 tbsp of laver bread
juice of 1 lemon
finely-grated zest of ½ lemon
2 tbsp of olive oil

Method:

Pre-heat your oven to 180C (160C fan/360F/Gas marl 4).

Cut the top off the whole garlic bulb, place in the centre of a square of foil, squeeze the top, then cook it in the pre-heated oven for 30 minutes. Remove the garlic from the oven before carefully squeezing the soft flesh from the skins into a food processor.

Drain the butter beans and transfer to the food processor with 1½ tablespoons of olive oil, processing until the mixture is smooth. Add the juice of half a lemon then taste and add salt if needed.

Put the yoghurt in a small bowl, and add the zest and juice of half a lemon and the laver bread. Mix it all well then set aside until you are ready to serve.

Heat your grill (boiler) to medium-high. Brush the mackerel fillets with a little olive oil and add salt and black pepper, before grilling them for 2-3 minutes on each side, until they are cooked through.

While the mackerel are cooking, heat the white bean puree in a pan over a low heat. Be careful that it doesn’t stick to the bottom of the pan and burn. If the mixture is too thick, add a little more lemon juice.

When the mackerel is cooked, use a spoon to put the white bean puree on a plate, and sit the mackerel fillets on top. Serve with the laver bread yoghurt.