Pressure Cooker Lemon Dill Steamed Trout

2017-03-06
  • Yield : 4 serving plates
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 3m
  • Ready In : 13m

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Nutritional Info

This information is per serving.

  • Calories

    117
  • Fat

    5.3 g
  • Saturated Fat

    0.9 g
  • Cholesterol

    45.9 mg
  • Sodium

    41.5 mg
  • Potassium

    287.1 mg
  • Carbohydrate

    0 g
  • Fiber

    0 g
  • Sugars

    0 g
  • Protein

    16.5 g

Pressure cooker lemon dill steamed trout. A whole trout with lemon, dry white, and dill cooked in a pressure cooker and served with spicy homemade lemon mayonnaise. Serve lemon dill steamed trout accompanied by dry white wine.

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Pressure Cooker Lemon Dill Steamed Trout

Ingredients

  • 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

Method

Step 1

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.

Step 2

In a pressure cooker, arrange 2/3 lettuce leaves. Pour in water and dry white wine.

Step 3

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.

Step 4

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.

Step 5

Remove pot from the heat. Set aside for 3 minutes. Open pressure cooker, using Quick Release method.

Step 6

Using 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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