Whole Trout with Chimichurri

APPROACHABLE - PUNCHY - EXPERIENTIAL - SAVORY - IN SEASON

That’s how Alexis deBoschnek describes her custom recipe, a punchy, fresh, Catskills-inspired Whole Trout with Chimichurri. Alexis designed this recipe to pair beautifully with our first wine — a savory, food-friendly Barbera Rosé. Cook her full recipe below.

BY: ALEXIS DEBOSCHNEK

This recipe serves a group of four.

INGREDIENTS

1 bunch flat leaf parsley, finely chopped

3 tablespoons sherry vinegar 

1 small shallot, minced 

1 medium garlic clove, minced 

1 teaspoon kosher salt, plus more to taste 

1 teaspoon dried oregano 

½ teaspoon crushed red pepper flakes 

¾ cup plus 1 tablespoon extra-virgin olive oil

Four 1-pound whole trout, cleaned and scaled

Freshly ground black pepper, to taste

DIRECTIONS

Make the chimichurri: Add the parsley, vinegar, shallot, garlic, salt, oregano, and red pepper flakes to a medium bowl and stir to combine. Add ¾ cup of olive oil and stir to combine. Let the chimichurri sit at room temperature for 1 hour before serving, or store in a sealed container in the refrigerator for 3 days. 

Make the trout: Preheat the oven to 450˚F. Line a rimmed baking sheet with parchment paper. 

Place the trout on a cutting board and use a paper towel to blot to dry on all sides, including the cavity. Rub trout all over with remaining 1 tablespoon of olive oil. Season the trout on all sides with salt and pepper. 

Transfer the trout to the prepared baking sheet.

Spoon 1 tablespoon of chimichurri on the inside of the cavity for each trout.

Bake until the skin is crisp and looks like it’s just begun to remove from the flesh, about 10 to 15 minutes, depending on the size of the trout.

Serve trout with remaining chimichurri.