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Brithyll a Chig Moch (Baked Trout with Bacon)

Brithyll a Chig Moch (Baked Trout with Bacon) is a traditional Cymric (Welsh) recipe for a classic dish of trout wrapped in bacon that's baked and served with herb butter. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Baked Trout with Bacon (Brithyll a Chig Moch).

prep time

5 minutes

cook time

20 minutes

Total Time:

25 minutes

Serves:

4

Rating:

Tags : Herb RecipesBaking RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

Dyma risét draddodiadol sydd yn cyfuno brithyll a bacwn. Yn draddodiadol brithyll gwyllyt neu sewin a ddefnyddir, ond mae’n gweithio yn dda gyda brithyll seithliw hefyd. Mae blas y bacwn yn cydfynd yn berffaith gyda’r pysgodyn. Yn ogystal, mae’r bacwn yn atal y pysgodyn rhag mynd yn sych drwy bobi. Yn draddodiadol, mae’r brithyll yn cael ei weini gyda thatws newydd wedi eu berwi a menyn perlysiau.

Cynhwysion:

4 brithyll cyfan, wedi eu paratoi
8 tafell o facwn brith
4 darn o lemwn
dyrnaid o bersli ffres
halen a phypur du, at flas

Ar Gyfer y Menyn Perlysiau:
100g o fenyn
1 llwy de o bersli
1 llwy de o wewyrllys
½ llwy de o groen lemwn wedi ei ratio
¼ llwy de o paprika

Dull:

Dechreuwch gyda’r menyn perlysiau. Torrwch y menyn yn ddarnau yna meddalwch gyda llwy mewn powlen. Torrwch y perlysiau yn fân yna ychwanegwch i’r menyn ynghyd a’r croen lemwn a’r paprika. Cymysgwch yn drylwyr i integreiddio’r cynhwyson yna rholiwch y cyfan fel selsig, gorchuddiwch mewn lapiad plastig a rhoddwch yn yr oergell. Golchwch y pysgodyn yn drwyadl y thu fewn a’r tu allan yna sychwch gyda phapur cegin. Sesnwch gyda halen a phupur du. Lapiwch dau dafell o fawcwn o amgylch bob pysgodyn, gan eu diogelu yn eu lle gyda priciau coctél. Trefnwch ochor yn ochor mewn desgil bas addas I’r popty wedi ei leinio a phapur gwrth-saim. Trosglwyddwch I bopty wedi ei gyn-gynhesu i 180C (nwy rhif 4) a phobwch am 20 munud. Pan yn barod bydd y bacwn yn grimp a’r brithyll wedi coginio drywodd. Tynnwch y menyn perlysiau o’r oergell a thorrwch yn bedwar darn. Gweinwch y pysgod gyda’r menyn perlysiau, persli a darnau lemwn.

English Translation

This is a traditional recipe for that combines trout and bacon. Traditionally wild brown trout or sewin (sea trout) is used, but it works well with rainbow trout as well. The flavour of the bacon goes perfectly with the fish. In addition, the bacon prevents the fish from becoming dry through baking. Traditionally, the trout is served with freshly boiled potatoes and herbed butter.

Ingredients:

4 whole trout, prepared
8 rashers of streaky bacon
4 lemon wedges
a handful of fresh parsley
salt and freshly-ground black pepper, to taste

For the Herb Butter:
100g (1/2 cup) of butter
1 tsp of parsley
1 tsp of chives
½ teaspoon grated lemon zest
¼ tsp paprika

Method:

Start with the herb butter. Cut the butter into pieces then soften with a spoon in a bowl. Finely chop the herbs then add to the butter along with the lemon zest and paprika. Mix thoroughly to combine the ingredients then roll it all up like a sausage, cover in clingfilm (plastic wrap) and put in the fridge.

Wash the fish thoroughly inside and out then dry with kitchen paper. Season with salt and black pepper. Wrap two slices of bacon around each fish, securing in place with cocktail sticks.

Arrange side by side in a suitable shallow oven tray lined with greaseproof paper. Transfer to an oven preheated to 180C (360F, gas mark 4) and bake for 20 minutes. When ready the bacon will be crisp and the trout cooked through.

Remove the herb butter from the fridge and cut into four pieces. Serve the fish with the herb butter, parsley and lemon wedges.