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Brithyll a Chig Moch (Trout and Bacon)

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.


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