Maelgi Rhost a Saws Bara Lawr
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Original RecipeCynhwysion:
6 dernyn maelgi (tua 180g yr un) Cymysgwch ychydig o flawd gyda halen a phupur a'i roi am y darnau maelgi, y sgalop a'r corgimychiaid. Ychwanegwch ddigon o olew olewydd i orchuddio gwaelod padell ffrio metal. Ychwanegwch y menyn a'i gynhesu yna rhoddwch y cigoedd yn y badell. Ffriwch y cyfan (fe fydd y corgimwch a'r sgalop yn barod cyn y pysgodyn. Trosglwyddwch rhain safle i'w cadw'n gynnes). Ffriwch y pysgodyn nes yn euraidd drosdo. Yna rhoddwch y badell mewn popty weid ei cyn-gynhesu i 220°C a phobwch am tua 5 munud, neu nes fod y pysgodyn wedi coginio'n drwydadl.
English TranslationIngredients:
6 monkfish steaks (about 180g each) Method:Lightly season some flour and use to coat the monkfish, scallops and prawns. Cover the base of an oven-proof frying pan with oil then add the butter. When frothing add the meats to the pan and fry. The scallops and prawns will cook first. Transfer these to keep warm whilst you continue frying the fish. Keep frying until the fish pieces are golden on all sides then place in an oven pre-heated to 220°C and roast for 5 minutes, or until the fish is thorughly cooked. Wash the laver bread thoroughly before cutting into strips. Dip these into flour then deep fry in oil until crisp. Scatter a few of the ground coriander seeds over the top. Place 3 tsp of the laver bread sauce on a plate and place the monkfish and the seafood on top of this before adding he crispy laver bread and a few strips of orange peel. Warm the sauce before serving. |
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