Title: Brithyll a chig moch (trout and bacon)
 Categories: Fish
      Yield: 4 Servings
 
      4    Rainbow trout
           Fresh thyme
           Fresh sage
           Butter
           Fresh rosemary
           Fresh parsley
      4 sl Bacon
  
  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.