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  3. Roasted Trout with Herb-Champagne Vinaigrette

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  • Recipes Home > Seafood > Roasted Trout with Herb-Champagne Vinaigrette

Roasted Trout with Herb-Champagne Vinaigrette

Servings:

4

|
Prep Time: | Cook Time:
This herbaceous vinaigrette packs the flavor into any fish!  
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Ingredients:

  • 4 Skin-on boned Whole Trout (heads removed), about 14-16 oz. each
  • Herb-Champagne Vinaigrette
  • 1 C. Chopped fresh Chervil or Chives
  • ¾ C. Chopped, fresh Flat-leaf Parsley
  • 3 T. Roughly chopped Shallot (about 1 shallot)
  • 3 T. Fresh Lemon Juice
  • 2 T. The Olive Tap Champagne Vinegar
  • 1/2 C. The Olive Tap Scallion Extra Virgin Olive Oil, divided
  • 1/2 C. The Olive Tap 100% Extra Virgin Olive Oil, divided
  • Coarse Sea Salt and freshly Ground Black Pepper

Directions:

To make vinaigrette, put chervil or chives, parsley, shallot, lemon juice, vinegar and 1/4 cup of each 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.

Heat oven to 500◦F. 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.

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