Brithyll a Chig Moch (Trout and Bacon) Welsh
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
1
ingredients
- 1 rainbow trout (1 per person)
- fresh sage
- fresh rosemary
- 1 slice bacon (per person)
- fresh thyme
- butter
- fresh parsley
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.
- 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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RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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