Penwaig Hallt (Salt Herring) is a traditional Cymric (Welsh) recipe for a classic one-pan dish of salt herrings cooked on top of potatoes boiled in their skins. The full recipe is presented here and I hope you enjoy this classic British version of: Salt Herring (Penwaig Hallt).
Nid dull i halltu penwaig yw hum, yn hydrach mae'n cyflwyno dull o ddefnyddio penwaig hallt yn ystod misoedd y gaeaf. Dyma risát o fy nghynefin (cyffiniau Nefyn ym mhen Llŷn.), lle oedd tatws trwy crwyn yn elfen hanfodol o fwyd y gaeaf. Hwn oedd y dull mwyaf cyffredin o goginio’r penwaig hallt yn siroedd gogledd Cymru ac yr oedd yn bryd cyffredin i ginio neu swper ym misoedd y gaeaf.
Rhowch y penwaig hallt mewn dŵr oer am dri diwrnod a thair noson i dynnu’r halen ohonynt cyn eu coginio.
Llenwch sosban â thatws yn eu crwyn a rhoi penwaig hallt ar eu hwyneb.
Rhowch digon o ddŵr yn y sosban i ferwi’r tatws a gadael i’r penwaig goginio yn y gwres hwnnw.
Ar ffermydd, lle 'roedd wyau yn gyffredin fe ellid gweini'r tatws a'r penwaig gyda wy wedi berwi.
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English Translation
This is not a recipe for preparing salt herring (which is included elsewhere on this site) but rather it presents a method of using salt herring during the winter months. This is a recipe from my home region (the environs of Nefyn on the Llŷn peninsula), where potatoes boiled in their skins were an essential element of winter-time foods. This was the commonest way of preparing salt herring in the counties of North Wales and it was a common lunch or suppertime meal during the winter months.
Ingredients:
salt herring
potatoes in their skins
Method:
Soak the salted herrings in cold water for three days and three nights to remove excess salt.
Fill a saucepan with potatoes in their jackets (well washed) and arrange the salted herrings in a layer on top.
Boil the potatoes, keeping the level of the water below the herrings but allowing them to cook in the steam around them.
On farms, where eggs were common, the potatoes and herring might be served with hard-boiled eggs.
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