Brithyll a chig moch (trout bacon)
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 Rainbow trout
Thyme, fresh
Sage, fresh
Butter; a little
Rosemary, fresh
Parsley, fresh
1 Bacon rasher
Fresh rainbow trout - cleaned; head and tail left on. Stuffed with a
mixture of fresh rosemary, thyme, parsley, and sage loosely chopped
and blended with a little butter. Wrap the fish in a long rasher of
bacon. Enclose in foil and bake in a hot oven for around 25-30
minutes. Open top of foil and shape like a boat, paint with a little
butter and serve with boiled potatoes and plain fresh vegetables.
This dish used to be baked in an open fire with the fish encased in
mud.
Anthony Crowter, Cae Nest Hall Hotel
Llanbedr Merionnydd, N. Wales
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