Draenog y Môr Gyda Saws Dail Surion Bach
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Original RecipeCynhwysion
4 ffiled o ddraenog y môr Toddwch y menyn mewn padell a defnyddiwch i ffrio'r nionyn nes yn feddal (tua 5 munud). Ychwnegwch y gwîn gwyn a'r stoc pysgod gan goginio am 5 munud arall. Nawr ychwanegwch y dail surion bach a choginiwch nes yn feddal (tua 6 munud). Tynwch oddi ar y gwres a gadwch o'r neilltu i oeri.
English TranslationIngredients:
4 filets of sea bass Method:Melt the butter in a pan and use this to fry the onions until soft and translucent (about 5 minutes). Add the white wine and the fish stock and fry for 5 minutes more. Now add the sorrel leaves and cook until they have wilted (about 6 minutes). Take off the heat and set aside to cool. When the sorrel sauce is cold beat the egg yolk in a bowl then force the sorrel mixture through a fine-meshed sieve into the egg. Beat to combine then set aside. Place some flour on a plate and season with salt and black pepper. Use this to coat the fish fillets then fry in the olive oil over high heat until golden all over (about 3 minutes per side). When the fish is ready place the sauce in a small pan and heat over a low flame until warmed through (do not allow to boil). Transfer the fish to serving plates and pour a little of the sauce over them. |
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