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Brithyll a Chig Moch (Trout and Bacon)
1 Rainbow trout
Butter; a little
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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