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BRITHYLL A CHIG MOCH (TROUT AND BACON) WELSH

Category:    Fish, Main dishes
Yield:1 servings
 
      1 ea Rainbow Trout (1 per person)        1 x  Fresh sage
      1 x  Fresh rosemary                      1 ea Rasher of bacon (per person)
      1 x  Fresh thyme                         1 x  A little butter
      1 x  Fresh parsley                  
 
  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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