Recipe: Brithyll a Chig Moch Trout and Bacon

Title: Brithyll a Chig Moch (Trout and Bacon)
Categories: Fish/sea, Ethnic
Yield: 1 servings

1 Rainbow trout Rosemary, fresh
Thyme, fresh Parsley, fresh
Sage, fresh 1 Bacon rasher
Butter; a little

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