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Ingredientes
- 1 x Rainbow Trout (1 per person)
- 1 x Fresh rosemary
- 1 x Fresh thyme
- 1 x Fresh parsley
- 1 x Fresh sage
- 1 x Rasher of bacon (per person)
- 1 x A little butter
Direcciones
- Fresh rainbow trout - cleaned; head and tail left on.
- Stuffed with a mix of fresh rosemary, thyme, parsley, and sage loosely minced and blended with a little butter. Wrap the fish in a long rasher of bacon. Enclose in foil and bake in a warm oven for around 25-30 min. 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. Anthony Crowter, Cae Nest Hall Hotel, LlanbedrMerionnydd, N. Wales
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 142g | |
| Calories 850 | |
| Calories from Fat 820 | 96% |
| Total Fat 93.19g | 116% |
| Saturated Fat 58.49g | 234% |
| Trans Fat 0.0g | |
| Cholesterol 260mg | 87% |
| Sodium 661mg | 28% |
| Potassium 160mg | 5% |
| Total Carbs 0.13g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.08g | 0% |
| Protein 6.9g | 11% |
