Llyn Padarn Char with Bacon and a Parsley Sauce

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Llyn Padarn is a very deep lake near the town of Llanberis in the Snowdonia mountain range. It’s full of char, a fish belonging to the trout family – you could use small brown trout instead, unless you’re lucky enough to have a fisherman in the family!


  • 4 × 8 oz (250 g) char
  • 12 rashers streaky bacon
  • Salt and pepper
  • Vegetable oil for frying
  • 1 onion, finely chopped
  • Butter
  • 10 fl oz (300 ml) cream
  • 1 bunch parsley, chopped


Gut and wash the fish and pat dry with kitchen paper. Remove the heads if desired. Wrap each fish with 3 rashers of bacon and season with a little salt and pepper.

Heat the oil in a pan and fry the fish for approximately 10 minutes on each side.

Make the sauce by cooking the onion in a little butter until soft, add the cream and parsley and bring to the boil. Check the seasoning. Pour the sauce over the fish and serve immediately.