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
4 boned trout, skin on heads removed
1) 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.
2) Meanwhile, 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.
3) 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.
4) Spray one side of a 15 inch-spare piece of foil with cooking spray. Cover the side
the side of grill that has no charcoal underneath with the foil, sprayed side up. Place fish on foil,
and cover grill. Check fish agter 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.