Brithyll A Chig Moch Trout And Bacon Recipes

BRITHYLL A CHIG MOCH (TROUT AND BACON)

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 with boiled potatoes and plain fresh vegetables.

THIS BRITTLE PIGGY

Steps:

• Line a large rimmed baking sheet with foil and generously butter it. Working in batches, cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes. Drain on paper towels, then break each slice in half.
• Combine the sugar, corn syrup and 1/2 cup water in a medium heavy-bottomed saucepan. Cook, stirring occasionally, over medium-high heat until a candy thermometer registers 260 degrees F, 10 to 12 minutes.
• Remove from the heat and add the butter, nuts and 1 teaspoon salt. Stir once, then continue cooking over medium-high heat, undisturbed, until the syrup turns golden and the candy thermometer registers 285 degrees F, 5 to 10 more minutes. Carefully stir in the prepared bacon, the vanilla and baking soda. (The mixture will foam a bit.) Cook, stirring several times, until the foam subsides and the mixture darkens slightly, 1 to 2 more minutes.
• Pour the mixture onto the prepared baking sheet, then carefully tilt to spread it into a thin layer. Use tongs to redistribute the bacon pieces if necessary. Let cool completely, then break into pieces.

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.

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.

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