Brithyll a chig moch (trout and bacon)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Rainbow trout | |
| Thyme, fresh | ||
| Sage, fresh | ||
| Butter; a little | ||
| Rosemary, fresh | ||
| Parsley, fresh | ||
| 1 | Bacon rasher | |
| Anthony Crowter, Cae Nest Hall Hotel | ||
| Llanbedr Merionnydd, N. Wales | ||
Directions
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.
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