Brithyll A Chig Moch Trout & Bacon Welsh

1 Rainbow Trout (1 per person)

Fresh rosemary Fresh thyme Fresh parsley Fresh sage 1 Rasher of bacon (per person)

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.