Penwaig Nefyn
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Original RecipeYn y gorfennol roedd Nefyn, ym mhenryn Llŷ yn enwog am ei benwaig. Dyma ffordd draddodiadol yr ardal o baratoi'r pysgod. Cynhwysion:
2 benwaig i bob person Glanhewch y pysgodyn cyn torri'r pen i ffwrdd a thorri holl ford i fyny'r bol. Agorwch y pysgodyn (gyda'r bol i lawr) cyn trawo'r pysgodyn ar draws ei gefn dwywaith neu dair gyda'ch llaw neu bren rowlio. Tynnwch yr asgwrn cefn ac unrhyw esgyrn mân cyn tynnu'r gen a glanhau'r pysgodyn cyn ei sychu.
English TranslationThe town of Nefyn on the Llŷn Peinsula in North Wales used to be famous for its herring fishing (an industry now long passed to memory) and there was always a glut of the fish. This dish is the Welsh equivalent of that Scottish classic of Herring in Oatmeal Ingredients:
2 herring per portion Method:Gut the fish then remove the heads and slit along the belly. Open the fish out, belly side down and bang on the back a few times with your hand or a rolling pin. Remove the backbone and as many of the pin bones as you can. Scrape away the scales then wash and pat dry. Dust the fish with the flour then dip in melted butter before sprinkling the oatmeal over the top and patting to firm down. Coat as much of the fish as possible then set aside. Meanwhile melt the butter in a large pan and add the onions. Fry until just beginning to colour (about 8 minutes) then push the onions aside. Add the herring to the pan and cook on both sides until cooked though and the oatmeal is beginning to colour nicely (about 12 minutes). Serve with buttered new potatoes or Stwns Rwdins. |
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