"Fish Vinaigrette


Serves 4

  • Ingredients:

  • 4 boned trout, skin on heads removed
  • 1 cup chopped chervil
  • 3/4 cup chopped flat leaf parsley
  • 3 tablespoons roughly chopped shallot
  • 2 tablespoons Champagne or white wine vinegar
  • 1 cup olive oil
  • 2 teaspoons kosher salt

  • prepare vinaigrette. In a blender, puree chervill, parsley, shallot, lemon juice, and vinegar with 1/2 cup olive oil. Transfer mixture to a small bowl, and stir in remaining oil, 1 teaspoon 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-spare piece of foil with cooking spray. Place fish on 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.

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