Brithyll a Chig Moch (Trout & Bacon)
Yield
1 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
rainbow trout
|
* |
| 1 | x |
thyme
fresh |
*
|
| 1 | x |
sage
fresh |
*
|
| 1 | x |
butter
a little |
*
|
| 1 | x |
rosemary leaves
fresh |
*
|
| 1 | x |
parsley leaves
fresh |
*
|
| 1 | each |
bacon
rasher |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
rainbow trout
|
* |
| 1 | x |
thyme
fresh |
*
|
| 1 | x |
sage
fresh |
*
|
| 1 | x |
butter
a little |
*
|
| 1 | x |
rosemary leaves
fresh |
*
|
| 1 | x |
parsley leaves
fresh |
*
|
| 1 | each |
bacon
rasher |
*
|
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 to 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.
