grill, using plenty of charcoal. If using firewood, add it, and
let wood and charcoal burn for about an hour or until most of the
firewood is burned up. If using wood chips, soak them at least 20
minutes, then, add to the coals after they are completely gray.
Let chips burn for 10 minutes. Move charcoal and wood to one side
of grill for indirect grilling. Meanwhile, prepare vinaigrette.
In a blender puree chervil, parsley, shallot, lemon juice and vinegar
cup olive oil. Transfer mixture to a small bowl and stir in remaining
oil, and 1 teaspoon of salt and pepper to taste.
Sprinkle inside of trout with remaining salt and pepper to
taste. Spoon about half of the vinaigrette on trout, inside and
out. Rub vinaigrette into fish. Cover trout, and refrigerate for
15 to 30 minutes. Spray one side of a 15-inch square piece of foil
with cooking spray. Cover the side of grill that has no charcoal
underneath with the foil, sprayed side up. Place fish on foil, and
cover grill. Check fish after 10 minutes. (It does not have to be
turned.) It's done when flesh is opaque and skin is crisp. Serve
immediately, with remaining vinaigrette as sauce.