Teifi Trout And Bacon(welsh)

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CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy	Welsh	Fish/sea, Pie	4	Servings

INGREDIENTS

2		Fresh Trout 2 oz
		Butter
1/4	lb	Bacon Fat 1 oz flour, Bacon Fat 1 oz flour
		Salt & Pepper 2 pt milk, Salt & Pepper 2 pt milk
2	oz	Moshrooms

INSTRUCTIONS

BRITHYLL TEIFI A CHIG MOCH Line a ovenproof pie-dish with slices of
the fat bacon. Whipe and clean the fish and place them on the bacon.
Add Pepper and salt to taste. Cover and bake in a moderate oven  (375/F
or Mark 5) for 30-40 minutes. Thee Sauce  : Cut off the base of the
staiks of the mushrooms, wash and skin. Fry  gently in 1 oz of butter
until tender. Drain and slice them. Heat the  remaing butter in a
saucepan and add the flour using a wooden spoon  to make the roux. Add
the cold milk, stirring ali the time and bring  to the boil. Add  the
mushrooms  ond  heat  until  the  sauce  thickens=B7 ll~lhen the trout
are  cooked,   ur the sauce over them  and serve. Posted to MM-Recipes
Digest V4 #253 by "ray.watson"  <ray.watson@ukonline.co.uk> on Mon, 16
Sep 1996.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 327 Calories From Fat: 241 Total Fat: 27.3g Cholesterol: 159.6mg Sodium: 71.9mg Potassium: 413.2mg Carbohydrates: <1g Fiber: 0g Sugar: <1g Protein: 20.2g