Pastai Ystumllwynarth
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Original RecipeCynhwysion:
450g penfras wedi halltu Rhowch y penfras hallt mewn powlen o ddŵr a'i adael dros nos. Bore dranoeth taflwch y dŵr a rhoddwch ddŵr ffres am ben y pysgodyn. Tynnwch y pysgodyn o'r dâr cyn ei ychwanegu i sosban gyda'r llefrith. Codwch i ferwi a lledferwch nes yn feddal (tua hanner awr). Tynnwch y penfras allan a'i haenu'n fân (gan dynnu'r esgyrn). Tra mae'r pysgodyn yn coginio berwch y tatws nes yn feddal, suchwch hwy cyn eu stwnsio gyda chwarter y menyn yna ychwanegwch halen a phupur a nytmeg. Todwch hanner y menyn mewn padell a'i ddefnuddio i ffrio'r nionyn yn ysgafn.
English TranslationIngredients:
450g salt cod Method:Add the salt cod to a large bowl, cover with water and leave to soak over night. The following morning change and discard the water. When ready to cook take the cod from the water and add to a pan along with the milk. Bring to a boil and simmer for half an hour, or until tender. Remove the fish from the pan and flake, discarding any bones. Meanwhile, boil the potatoes until soft, drain and mash along with a quarter of the butter. Melt half the remaining butter in a frying pan and use to cook the onion until soft. Mix the flaked fish with the potatoes before adding the onion, the egg and the parsley. Season and mix to combine. Spoon into a buttered 1l pie dish, rough the top with a fork and dot with the remaining butter. Place in an oven pre-heated to 180°C and bake for about half an hour, or until nicely browned. |
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