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Light 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 with
1/2 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.


Yield:
4 servings
  • 1 cup chervil, chopped
  • 3/4 cup flat leaf parsley, chopped
  • 3 Tablespoons shallot, roughly chopped
  • 2 Tablespoons Champagne or white wine vinegar
  • 1 cup olive oil
  • 2 teaspoons kosher salt
  • Freshly ground black pepper
  • 4 boned trout, skin on, heads removed

     

 
Sauvignon Blanc Reserve, Brancott, New Zealand 1999

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