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.
