Steamed Whole Brook Trout with Dill and Lemon Pressure Cooker Recipe

Recipe Category: Fish


Steamed Whole Brook Trout With Dill And Lemon Pressure Cooker Recipe


SERVES 4 – Cooker: 5- to 7-quart – Time: 3 minutes at HIGH pressure


  • 1 cup mayonnaise or Vegenaise soy mayonnaise
  • juice and grated zest of ½ lemon
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons Sriracha hot sauce, or to taste


  • 1 good-size head butter lettuce, torn into large pieces
  • ¾ cup water
  • 2 tablespoons dry white wine
  • 4 (6- to 8-ounce) trout, gutted, cleaned, and boned, head and tail left on
  • sea salt and freshly ground black or white pepper
  • 4 tablespoons olive oil
  • 2 lemons, thinly sliced
  • 1 small bunch fresh dill


  1. Make the Lemon Mayonnaise
  2. In a small bowl, stir all the ingredients together until well combined
  3. Taste for lemon juice and hot sauce
  4. Store in an airtight container in the refrigerator for at least 1 hour to let the flavors develop and up to 1 week

Makes about 1 cup

  1. In a 6- to 8-quart pressure cooker, arrange about two-thirds of the lettuce leaves to make a bed that covers the entire bottom of the pot
  2. Pour in the water and wine
  3. Season each trout with salt and pepper to taste inside and out
  4. Drizzle the cavity of each with 1 tablespoon of the oil
  5. Stuff each with the lemon slices and dill
  6. Set the trout, side by side, on top of the lettuce, curving them to fit
  7. Cover with the remaining lettuce leaves
  8. Close and lock the lid
  9. Set the burner heat to high
  10. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  11. Set a timer to cook for 3 minutes
  12. Remove the pot from the heat and let stand for 3 minutes, no more
  13. Open the cooker with the Quick Release method
  14. Be careful of the steam as you remove the lid
  15. Remove the top layer of lettuce with metal tongs, then use a spatula to transfer the fish to individual dinner plates
  16. Peel away the skin with your fingers
  17. Remove the heads, if desired
  18. The meat should fall off the bone
  19. Discard the bed of lettuce leaves
  20. Serve immediately with the lemon mayonnaise on the side

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