Penwaig Wedi Stwffio
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Original RecipeCynhwysion:
4 penwaig canolig, beb eu hesgyrn (pen a chynffon wedi torri i ffwedd) Toddwch dalpen o fenyn mewn padell a ffriwch y nionyn nes yn feddal. Cymysgwch y briwsion bara, cnau ffrengig, mwstad, croen y lemwn a'r llysiau cymysg mewn powlen cyn ychwanegu'r nionyn a llwy fwrdd o sudd y lemwn. Cymysgwch yn drwyadl a defnyddiwch y gymysgfa i stwffio'r penwaig. Caewch yn daclus cyn gwneud tri holltiad ar bob ochor (yn rhan tewa'r cnawd).
English TranslationIngredients:
4 medium herring, boned an with heads and tails removed Method:Melt a knob of butter in a pan and use to fry the onion until soft. Meanwhile mix the breadcrumbs, walnuts, mustard, lemon zest and herbs together in a bowl before adding the onion and 1 tbsp of the lemon juice. Mix to combine then use this mixture to stuff the herring. Close the fish neatly and make three slits in the thickest part of the flesh on each side. Melt the butter in a pan and add the fish. Fry for about 5 minutes on each side then add the remaining lemon juice to the pan. Serve the fish on the plate with the hot lemon juice and butter sauce poured over the top. |
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