Title: BRITHYLL A CHIG MOCH (TROUT & BACON)
  Categories: Fish, Main dish
       Yield: 1 Servings
  
       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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