Maelgi Rhost a Saws Bara Lawr (Roast Monkfish and Laverbread Sauce)

Maelgi Rhost a Saws Bara Lawr (Roast Monkfish and Laverbread Sauce) is a traditional Cymric (Welsh) recipe for a classic dish of monkfish roasted with laver bread that's served with scallops, king prawns and a laver bread sauce. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Roast Monkfish and Laverbread Sauce (Maelgi Rhost a Saws Bara Lawr).

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:

6 dernyn maelgi (tua 180g yr un)
6 sgalop
6 corgimwch mawr
olew olewydd
15g menyn
croen 1 oren wedi gwynnu a'u torri'n stribedi
120g bara lawr
olew llysiau
1 llwy de hadau coriander
halen a phupur du
280ml saws bara lawr

Dull:

Cymysgwch ychydig o flawd gyda halen a phupur a'i roi am y darnau maelgi, y sgalop a'r corgimychiaid. Ychwanegwch ddigon o olew olewydd i orchuddio gwaelod padell ffrio metal. Ychwanegwch y menyn a'i gynhesu yna rhoddwch y cigoedd yn y badell. Ffriwch y cyfan (fe fydd y corgimwch a'r sgalop yn barod cyn y pysgodyn. Trosglwyddwch rhain safle i'w cadw'n gynnes). Ffriwch y pysgodyn nes yn euraidd drosdo. Yna rhoddwch y badell mewn popty weid ei cyn-gynhesu i 220°C a phobwch am tua 5 munud, neu nes fod y pysgodyn wedi coginio'n drwydadl. Golchwch y bara lawr yn drwyadl cyn ei falu'n stribedi. Gorchuddiwch rhain mewn blawd cyn eu ffrio mewn olew trwchus nes yn gras. Gwasgarwch ychydig o'r hadau coriander wedi eu malu am ben rhain. Tywalltwch 3 llwy fwrdd o'r saws bara lawr ar bob palt. Rhoddwch y maelgi a'r bwyd môr am ben rhain cyn ychwanegu'r bara lawr cras a ychydig o stribedi o'r croen oren.

English Translation

Ingredients:

6 monkfish steaks (about 180g each)
6 scallops
6 large prawns
olive oil
15g butter
peel of 1 orange, blanched and julienned
120g laver bread
oil for deep frying
1 tsp coriander seeds, lightly ground
salt and black pepper
280ml laver bread sauce

Method:

Lightly season some flour and use to coat the monkfish, scallops and prawns. Cover the base of an oven-proof frying pan with oil then add the butter. When frothing add the meats to the pan and fry. The scallops and prawns will cook first. Transfer these to keep warm whilst you continue frying the fish. Keep frying until the fish pieces are golden on all sides then place in an oven pre-heated to 220°C and roast for 5 minutes, or until the fish is thoroughly cooked.

Wash the laver bread thoroughly before cutting into strips. Dip these into flour then deep fry in oil until crisp. Scatter a few of the ground coriander seeds over the top.

Place 3 tsp of the laver bread sauce on a plate and place the monkfish and the seafood on top of this before adding he crispy laver bread and a few strips of orange peel.

Warm the sauce before serving.