Roasted Trout with Herb-Champagne Vinaigrette
4 Skin-on boned Whole Trout (heads removed), about 14-16 oz. each
1 C. Chopped fresh Chervil or Chives
¾ C. Chopped, fresh Flat-leaf Parsley
3 Tbs. Roughly chopped Shallot (about 1 shallot)
3 Tbs. Fresh Lemon Juice
2 Tbs. Epicurean Champagne Balsamic Vinegar
1/2 C Epicurean Garlic Extra Virgin Olive Oil, divided
1/2 C. Epicurean Arbosana Extra Virgin Olive Oil, divided
Coarse Sea Salt and freshly Ground Black Pepper
To make vinaigrette, put chervil or chives, parsley, lemon juice, Epicurean Champagne Balsamic Vinegar and 1/4 cup of each Epicurean Garlic and Arbosana Extra Virgin Olive Oil in blender and puree. Transfer mixture to small bowl and stir in remaining olive oil. Season with salt & pepper to taste.
Sprinkle inside of trout with salt & pepper. Arrange in a glass baking dish and spoon about half the vinaigrette over trout, both inside & out, rubbing vinaigrette into fish. Wrap with butcher’s twine across the body to close the cavity. Cover trout and refrigerate 30 minutes.
Transfer fish to a rack in roasting pan and roast 15 – 25 minutes, depending on the size of the trout, until flesh is firm and translucent. Serve immediately with remaining vinaigrette spooned over the top as a sauce.