Cath Fôr gyda Oren a Chennin
(Skate with Orange and Leeks)

Origin: Welsh      Period: Traditional

Original Recipe

Pan yn blentyn un o fy hoffderoedd oedd pysgota am gath fôr oddi ar arfordir deheuol Llŷn. Mae cath fôr yn dal yn un o fy hoff bysgod ac mae'r risét yma yn gwneud teilyngdod iddo.

Cynhwysion

4 aden cath fôr
275ml o wîn gwyn
275ml o ddŵr
1 nionyn bychan wedi ei dorri
150g o gennin wedi eu tafellu'n fân
110g o flawd
110g o fenyn
sudd 1 oren
croen 1 oren wedi ei ratio
segmentau 1 oren
2 lwy fwrdd o hufen dwbwl
halen a phupur i flasu

Gosodwch y pysgodyn mewn tun rhostio fawr yna ychwanegwch y dŵr, y gwîn, croen a sudd yr oren gyda halen a phupur. Dowch a'r gymysgfa i ledferwi yna ychwanegwch gaead (neu haenen o ffoil) a gadewch i'r pysgod botsio am chwarter awr. Wedi'r amser yma ddod i ben tynnwch y pysgod yn ofalus gyda thafell pysgod a gosodwch o'r neilltu i gadw'n gynnes. Cadwch y stoc pysgod.

Yn y cyfamser toddwch y menyn mewn sosban ac ychwanegwch y blawd, gan gymysgu i fewn yn drwyadl i wneud roux. Nawr ychwanegwch stoc y pysgod gan droi'n gyson i gyfuno'n drwyadl. Dewch a'r gymysgfa i ledferwi a choginiwch am 3 munud. Nawr tynwchy badell oddi ar y gwres ac ychwanegwch hufan a chwaneg o halen a phupur (os oes angen).

Trosglwyddwch y cath fôr i blatiau, arllwyswch y saws am ei ben ac addurnwch gyda'r segmentau oren. Gweinwch yn unionsyth.

English Translation

As a child, one of my pleasures was to fish for skate or thornback ray off the southern coast of the Llŷn peninsula. Skate (and ray) remains one of my favourite fish and this recipe does proper justice to the meat.

Ingredients:

4 skate wings
275ml white wine
275ml water
1 small onion, chopped
150g leeks, thinly slivered
110g butter
110g flour
juice of 1 orange
freshly-grated zest of 1 orange
segments of 1 orange
2 tbsp double cream
salt and black pepper, to taste

Method:

Place the fish in a large roasting tin along with the wine, orange juice and orange zest. Season to taste then bring the mix to simmer on the stove-top before adding a lid (or a sheet of foil) and allow the fish to poach for about 15 minutes. After this time carefully remove the fish with a fish slice and place aside to keep warm. Reserve the fish stock.

In the meantime melt the butter in a saucepan and stir-in the flour to form a smooth roux. Now add he fish stock a little at a time, whisking all the time to combine thoroughly. Bring the mixture to a simmer and cook for 3 minutes. Take the pan off the heat and add the cream and more salt and pepper (if needed).

Transfer the skate wings to serving plates and pour a little of the sauce over the top. Garnish with orange segments and serve immediately.

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