Welsh farmers with their abundance of home-cured bacon have long enjoyed this dish where the bacon is wrapped round freshly caught trout from their rivers.
The combination of flavours and textures is delicious and you can, of course, use any smoked British bacon and wild or farmed trout, which are increasingly widely available.
SERVES 4
4 trout, each weighing about 275 g (10 oz), cleaned
salt and pepper
8 thin streaky bacon rashers, rinded
chopped fresh parsley, to garnish
1. Season the cavity of each fish with salt and pepper. Wind 2 bacon rashers in a spiral round each fish, then arrange them in a shallow ovenproof dish with the loose ends underneath so they cannot unwind.
2. Bake at 200°C (400°F) mark 6 for 15 - 20 minutes, until tender.
Serve garnished with chopped parsley.
