Recipe - Brithyll A Chig Moch (Trout And Bacon)

4 Rainbow trout
Fresh thyme
Fresh sage
Butter
Fresh rosemary
Fresh parsley
4 sl Bacon

Date: Mon, 26 Feb 1996 09:00:51 0500

From: Wendy Lockman wlockman@ra1.randomc.com
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 2530 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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