Pressure Cooker Lemon Dill Steamed Trout2017-03-06
- Servings : 4
- Prep Time : 10m
- Cook Time : 3m
- Ready In : 13m
Pressure cooker lemon dill steamed trout. Whole trout with lemon,dry white and ill cooked in pressure cooker and served with spicy homemade lemon mayonnaise.Serve lemon dill steamed trout accompanied with dry white wine.
- For Lemone Mayonnaise:
- 1 cup (250 ml) mayonnaise
- freshly squeezed juice and grated zest of half lemon
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons Sriracha hot sauce
- For Trout:
- 3/4 cup (180 ml) water
- 1 head lettuce,torn into pieces
- 2 tablespoons dry white wine
- 4 (6-8 oz (180-240 g)) trout,cleaned and boned
- sea salt and freshly ground black pepper
- 4 tablespoons olive oil
- 2 lemond,thinly sliced
- 2 samll bunch fresh dill
To make Lemon Mayonnaise: In a small mixing bowl,combine all lemon mayonnaise. Stir well. Taste for lemon juice and hot sauce. Place in airtight container and refrigerate for 1 hour.
In a pressure cooker,arrange 2/3 lettuce leaves. Pour in water and dry white wine.
Season each trout with salt and black pepper (insight and out). Drizzle a cavity of each with 1 tablespoon olive oil. Stuff each trout with lemon slices and fresh dill. Arrange trout,side by side,on top of lettuce in pressure cooker. Cover with remaining lettuce leaves.
Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure,reduce heat to low. Set timer to cook for 3 minutes.
Remove pot from the heat. Set aside for 3 minutes. Open pressure cooker,using Quick Release method.
Using a tongs,remove the top layer of lettuce. Using a spatula,transfer cooked tout to serving platter. Discard the bed of lettuce leaves. Serve steamed fish with lemon mayonnaise sauce on the side.
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