Siwin wedi'i serio gyda Stwns Bara Lawr, Samffir, Sbigoglys a Phys (Seared Sea Trout with Laver Mash, Samphire, Spinach and Peas)

Siwin wedi'i serio gyda Stwns Bara Lawr, Samffir, Sbigoglys a Phys (Seared Sea Trout with Laver Mash, Samphire, Spinach and Peas) is a modern Cymric (Welsh) recipe for a dish of seared trout served on a bed of laverbread mash and accompanied with samphire, spinach and peas served for two as a special St Dwynwen's day meal. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Seared Sea Trout with Laver Mash, Samphire, Spinach and Peas (Siwin wedi'i serio gyda Stwns Bara Lawr, Samffir, Sbigoglys a Phys).

prep time

15 minutes

cook time

40 minutes

Total Time:

55 minutes

Serves:

Rating:

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

Original Recipe

Dyma bryd i ddau a ddatblygwyd ar gyfer Dydd Santes Dwynwen (25ain o Ionawr), dydd gwyl nawddsant cariadon Cymru. Datblygais hwn ar gyfer sewin, gyda’i gnawd pinc, ond gellwch ddefnyddio brithyll seithliw neu hyd yn oed eog fel amnewidion uniongyrchol. Mae’r stwnsh yn cynnwys bara lawr, ond os na allwch chi gael gafael ynddo, berwch daflenni nori i bast gyda dŵr a defnyddiwch hwn yn ei le. Llysieuyn gwyllt yr arfordir yw samffir, ond gallwch gael gafael arno mewn siopau llawer o werthwyr pysgod y dyddiau hyn.

Cynhwysion:

2 ffiled sewin (gyda’u croen) [neu 2 frithyll cyfa]
6g o sammfir fres
1 llwy de or fara lawr
150g o datws Maris Piper
60g o sbigoglys
2 sbrigyn o deim lemwn
1 sialot
60g o bys
70g of fenyn heb halen
2 llwy fwrdd o Siampên, Proseco neu win gwyn
1 llwy de o finegr gwin gwyn
2 llwy fwrdd o olew olewydd gwyrdd
100ml o hufen
Halen môr a phupur gwyn wedi ei falu, at flas

Dull:

Golchwch a sychwch y samphir a'r sbigoglys. Toddwch 20g o’r menyn mewn padell ffrio, cyn ychwanegu'r samffir, yna'r sbigoglys cyn eu gwywo'n gyflym. Sesnwch yn ysgafn, trowch y gwres i ffwrdd cyn droi gymysgedd allan ar blât (rhowch mewn popty cynnes). Golchwch a phliciwch y tatws cyn eu chwarteu. Berwch mewn dŵr hallt nes ei bod yn feddal (tua 20 munud). Pasiwch drwy reisiwr tatws, ychwanegwch 20g o fenyn a'r bara lawr cyn eu stwnshio nes bod y tatws yn llyfn a'r cynhwysion wedi'u hymgorffori'n drylwyr. Torrwch y sialóts yn fân a'u ffrio'n ysgafn mewn sosban anlynol am tua 3 munud, neu nes eu bod yn feddal, yna ychwanegwch y gwin, y finegr a'r sbrigyn teim. Dewch a’r cynhwysiono i fudferwi a choginiwch am tua 5 munud i’w leihau. Ar y pwynt hwn arllwyswch yr hufen i mewn, dewch ag ef i ferwi yna gostyngwch y gwres a choginiwch am 2 funud i leihau. Diffoddwch y gwres a gorffennwch trwy chwisgio gweddill y menyn ychydig cyn ei weini. Gwiriwch y sesnin ac addaswch i flas. Tynnwch y teim cyn neilltuo’r saws i’w gadw'n gynnes. Olewwch y sewin yn ysgafn a sesnwch y sewin ar y ddwy ochr yna trosglwyddwh, gyda ochr y croen am i fyny, o dan gril poeth nes bod y croen yn grensiog (tua 3 munud). Trowch drosodd a choginiwch ar yr ochr arall am 2 funud, nes bod y pysgod wedi coginio drwyddo. Tynnwch y pysgod oddi ar y gwres a'i drosglwyddo i blât i gadw'n gynnes. Ychwanegwch y pys i sosban o ddŵr wedi'i halltu'n ysgafn, codwch i ferwi a'i goginio am 5 munud, nes eu bod wedi cynhesu. Draeniwch mewn colander cyn eu troi drwy'r saws hufen. Rhannwch y cymysgedd samfir a sbigoglys rhwng dau blât. Gosodwch y sewin ar ei ben yna trefnwch dwmpathau o'r stwnsh o gwmpas. Taenwch ychydig o'r saws pys a hufen yn addurniadol o amgylch y plât a'i weini.

English Translation

This is a dish for 2 developed for St Dwynwen’s day (25th Jan) the feast day of Wales’ patron saint of lovers. I’ve developed this for sewin (Welsh sea trout), which does have pink flesh, but you could use farmed rainbow trout or even salmon as direct substitutes. The mash contains laver bread (bara lawr, the famous Welsh seaweed paste) but if you can’t get any, boil nori sheets to a paste with water and use that instead. Samphire is a wild vegetable, but you can get it in many fishmongers these days.

Ingredients:

2 Sewin (sea trout) Fillets skin on [or 2 whole trout]
6g fresh Samphire
1 tsp laverbread
150g (1/3 lb) Maris Piper Potatoes
60g (2 oz) Spinach
2 sprigs Lemon thyme
1 Shallot
60g (2 oz) Peas
70g (2 ½ oz) Unsalted Butter
2 tbsp Champagne / Proseco / White Wine
1 tsp White Wine Vinegar
2 tbsp Extra Virgin Olive Oil
100ml (1/2 cup, less 1 tbsp) Cream
sea Salt and ground White Pepper, to taste

Method:

Wash and dry the samphire and spinach. Heat 20g of the butter in frying pan, add the samphire, then the spinach and quickly wilt. Season lightly, take off the heat and turn out onto a plate (put in a warm oven).

Wash and peel potatoes then quarter and boil in salted water until just soft (about 20 minutes). Pass through potato a ricer, add 20g butter and the laver bread and mash until the potatoes are smooth and the ingredients are thoroughly incorporated.

Finely dice the shallots and lightly fry in a non-stick saucepan for about 3 minutes, or until just soft, then add the wine, vinegar and thyme sprigs. Bring to a simmer and cook for about 5 minutes to reduce. At this point pour in the cream, bring just to a boil then reduce the heat and cook for 2 minutes to reduce. Turn off the heat and finish by whisking in the remaining butter just before serving. Check seasoning. Remove thyme and set aside to keep warm.

Lightly oil and season the sewin on both sides then place, skin side uppermost under a hot grill until the skin is crispy (about 3 minutes). Turn over, and cook on the other side for 2 minutes, until the fish is cooked through. Remove the fish from the heat and transfer to a plate to keep warm.

Add the peas to a pan of lightly-salted water, bring to a boil and cook for 5 minutes, until warmed through. Drain in a colander and stir through the cream sauce.

Divide the samphire and spinach mix between two plates. Sit the sewin on top then arrange mounds of the mash around. Drizzle a little of the pea and cream sauce decoratively around the plate and serve.