Teifi Trout And Bacon(welsh)
| 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)
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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