Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Rainbow Trout (1 per person) 1 x Fresh sage
1 x Fresh rosemary 1 ea Rasher of bacon (per person)
1 x Fresh thyme 1 x A little butter
1 x Fresh parsley

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.
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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