Title: Brithyll a chig moch (trout and bacon) welsh
 Categories: Fish, Main dish
      Yield: 1 servings
 
      1 ea Rainbow Trout (1 per person)
      1 x  Fresh rosemary
      1 x  Fresh thyme
      1 x  Fresh parsley
      1 x  Fresh sage
      1 ea Rasher of bacon (per person)
      1 x  A little butter
 
  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