Brithyll mewn Cig Moch (Trout in Bacon)

Brithyll mewn Cig Moch (Trout in Bacon) is a traditional Welsh (Cymric) recipe for a classic dish of trout stuffed with herbs that's coated in smoked, streaky, bacon and fried to cook. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Trout in Bacon (Brithyll mewn Cig Moch).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Herb Recipes Pork Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

4 brithyll bychan (neu ganolig)
4 llwy fwrdd o fenyn
4 tafell denau o lemwn
8 tafell o facwn wedi ysmygu
2 llwy fwrdd o gennin syfi wedi torri
2 llwy fwrdd o bersli wedi torri
pupur du
menyn i ffrio

Dull:

Glanhewch y brithyll cyn llenwi eu boliau gyda llwy fwrdd o fenyn, persli, cennin syfi, tafell o lemwn a phupur du. Ymledwch y bacwn gyda cefn cyllell cyn lapio dwy dafell am bob brithyll. Toddwch digon o fenyn mewn padell ffrio a defnyddiwch hwn i goginio'r pysgod, gan eu ffrio an tua 10 munud yr ochor. Gweinwch gyda thatws a phus mintiedig. Tywalltwch gweddill y menyn am ben y pysgod fel saws.

English Translation

Ingredients:

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

Method:

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.