• 4 ea. Trout - pan size
• 6 lg. Potatoes
• 2 Tbsp. Butter
• 1/4 c. Cereal cream
• Caraway seed

• 1 lb. Bacon strips
• 2 Tomatos
• 1 Big onion
• 1 Green bell pepper
• 2 Stalks celery

1. Cut up the bacon into .5" x .5" squares. Mix with coarsely chopped pepper, tomato, celery, onion and fry till bacon is glass-like and start releasing juices. Do not fry completely.
2. Peel the potatoes, cut into circles 1/4 inch thick and parboil in water. Drain and spread on a dish buttered with 1 tablespoon of butter (I use 15x9x2" Pyrex), lightly sprinkle with caraway seed. Spread the rest of butter on top of potatoes.
3. Bake uncovered at 350 deg.F for 1 hr. Mix half way through. After 1 hour place the fish stuffed with partially fried bacon and veggies on top of potatoes, pour the remainder of mixture (including juices) on top of fish and pour cream all over.
4. Place in the oven for another 30 min.

Serves 4

• N.B. Do not use salt as bacon is usually salty enough.
• Leave a head on for decoration but make sure the gills are removed.
• Garnish with a wedge of lemon and fresh green parsley.
• Use enough potatoes so that the bottom of a dish is completely covered.
• Use a dish with high side walls (1.5" or more)-cream bubbles when boiling.