Penwaig wedi Stwffio
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Original RecipeCynhwysion:
65g o fenyn Toddwch 15g o'r menyn mewn sosban cyn ychwanegu'r nionyn a ffrio'n ysgafn am tua 5 munud, nes i'r nionyn feddalu. Gadewch o'r neilltu.
English TranslationIngredients:
65g butter Method:Melt 15g of the butter in a saucepan then add the onion and fry gently for about 5 minutes, or until the onion has softened (but not coloured). Take off the heat and set aside. In the meantime, combine the breadcrumbs, nuts, mustard, lemon zest, herbs and 1 tbsp of the lemon juice in a bowl. Season to taste with salt and black pepper then add the onion and mix thoroughly to combine. Open the herring fillets out flat before arranging them skin-side down on your work surface. Press the stuffing mix evenly over each fillet then fold the fish back into shape (fold over one side of the fillet) before slashing the skin a few times on both sides. Melt the remaining butter in a large frying pan before adding the fish and frying for about 10 minutes, turning them once during coking. Continue frying until they are tender and the skins are nicely crisped on both sides. |
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