Welsh Trout With Bacon Brythyll Ah Chig Moch Food

BRITHYLL A CHIG MOCH (TROUT AND BACON) WELSH

Steps:

• 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. Serve with boiled potatoes and plain fresh vegetables.

ROAST TROUT WITH BACON AND HERBS

Steps:

• Heat oven to 450 degrees. Cut bacon lengthwise in thin slivers, best done by rolling the slices as for a julienne, then slicing through the rolls. Put butter and oil in a baking dish large enough to hold fish. Place in oven until butter melts and starts to color. Lay bacon slivers in baking dish (don't worry if some break), return dish to oven and cook until bacon is crisp, 10 to 15 minutes. Remove bacon to several thicknesses of paper towel, leaving fat in baking dish.
• Pat trout dry and season with salt and pepper. Place in baking dish and baste with hot fat. Roast for 10 minutes. Baste again. Break bacon into 1-inch pieces and scatter, along with lemon bits, over fish. Add chicken stock to baking dish. Roast for 5 minutes. Baste again and scatter with herbs. Roast 2 minutes more.
• Serve directly from dish, cutting along the back edge of the fish with a sharp knife, then lifting the top fillet off the bones onto a platter or dinner plate. Spoon pan juices over the fish. Remove the bones, head and tail. Serve bottom fillet, then repeat with second fish. Before discarding the heads, check to see if anyone wants to pick out the cheeks.

WELSH TROUT WITH BACON

Steps:

• 1. Heat oven to 350 F.
• 2. Wash and dry the trout inside and out.
• 3. Sprinkle inside and out with garlic salt and pepper
• 4. Wrap each fish with 2 slices of bacon. Secure with toothpicks
• 5. Place fish in a shallow pan.
• 6. Bake for 20 minutes or until fish flakes.
• 7. Serve with lemon slices

BRITHYLL A CHIG MOCH (TROUT AND BACON) WELSH

Steps:

• 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

WELSH TROUT WITH BACON BRYTHYLL AH CHIG MOCH

Steps:

• Arrange bacon in single layer in broiler pan. Cook uncovered in 400°F oven for 10 minutes; drain.
• Sprinkle inside of fish with 2 tablespoons parsley, the salt and pepper. Arrange fish in single layer on bacon in pan. Cover and cook until fish flakes easily with fork, about 20 minutes. Split fish down center along backbone; remove as many bones as possible. Serve each fish with 2 bacon slices. Garnish with parsley. 6 servings.
• Betty Crocker's New international Cookbook.