Brithyll a Chig Moch (Trout with Bacon)
Fresh river trout wrapped in savoury streaky bacon and pan-fried until crisp and golden. A classic Mid-Wales river valley supper.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 410 kcal
Equipment
- •Large heavy frying pan
- •Fish slice
- •Kitchen paper
- •Chopping board
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 24 g
- carbs
- 6 g
- fibre
- 1 g
- protein
- 42 g
- calories
- 410 kcal
Instructions
- 1
Pat the trout dry inside and out using kitchen paper.
- 2
Season the cavity of each fish with salt, black pepper, thyme leaves, and lemon slices.
- 3
Wrap two rashers of streaky bacon snugly around the middle of each fish.
- 4
Lightly dust the outside of the wrapped fish with plain flour, shaking off any excess.
- 5
Heat the rapeseed oil and butter in a large heavy frying pan over medium heat.
- 6
Place the trout gently into the pan once the butter begins to foam.
- 7
Fry undisturbed for 5 to 6 minutes until the bacon is crisp and golden underneath.
- 8
Turn the fish carefully using a fish slice to keep the bacon in place.
- 9
Fry for another 5 to 6 minutes until the fish flakes easily and the bacon crisps.
- 10
Transfer the fish to warm plates, scatter over fresh parsley, and serve with lemon wedges.
Chef's tips
Secure the bacon with a wooden toothpick if it feels loose, removing it before serving. Cook in two batches if your frying pan is not large enough to hold all four fish without crowding.
Ingredient substitutions
- plain flour → fine oatmeal or gluten-free plain flour
- river trout → sewin (sea trout) fillets or whole mackerel
- streaky bacon → thin slices of pancetta
Storage
Keep leftover cooked trout in an airtight container in the fridge for up to 1 day.
Reheating
Reheat gently in a preheated oven at 160°C for 8 to 10 minutes until warm through.
Common mistakes to avoid
- •Moving the fish too early, which prevents the bacon from crisping and adhering properly.
- •Overcrowding the pan, causing the fish to steam rather than fry.
- •Overcooking the trout until the delicate flesh becomes dry.
Serving suggestions
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