Tuesday, May 13, 2008

Brithyll mewn Cig Moch (Trout in Bacon)


  • 4 small (or medium) trout
  • 4 tbsp butter
  • 4 thin slices of lemon
  • 8 slices smoked streaky bacon
  • 2 tbsp chives, chopped
  • 2 tbsp parsley, chopped
  • black pepper
  • butter, for frying
  • Clean, gut and wash the fish then fill the cavities with 1 tbsp butter, parsley, chives, a slice of lemon and a generous twist of black pepper.
  • Thin the bacon by running the back of a knife along it then wrap two slices around each fish.
  • Melt plenty of butter in a frying pan and use to fry the fish for about 10 minutes on each side, or until done.
  • Serve with potatoes and minted peas, drizzling the fried butter over the top as a sauce.

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