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Instant Pot Sous Vide Rainbow Trout with Mint Pistachio Gremolata

Instant Pot Sous Vide Rainbow Trout with Mint Pistachio Gremolata

A sous vide rainbow trout made in the instant pot. It's seasoned simply and finished off with a sear in a hot pan and topped with a bright mint pistachio gremolata.
Course Main Dish
Cuisine Dairy Free, Gluten Free, No Added Sugar, Refined Sugar Free, Wheat Free
Servings 4 servings

Ingredients
  

  • 4 portions rainbow trout deboned, skin on
  • olive oil
  • freshly cracked salt and pepper
  • 4 slices lemon

Mint Pistachio Gremolata

  • 1 cup fresh parsely
  • 1/2 cup fresh mint
  • 3 tablespoon shelled pistachios
  • 3 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon capers drained
  • salt and pepper to taste

Instructions
 

  • Fill the inner pot of your Instant Pot with water to the max line. Place the steamer basket inside the pot.
  • Place the lid on and press the sous vide function, adjust the temperature to 50°C. Press the sous vide button again and set the time to 1 hour. Wait for it to come up to temperature – it will beep and the countdown will begin once it is at the correct temperature.
  • While it is coming to temperature prepare your fish. Drizzle the fish portions with olive oil and season with salt and pepper. Place a slice of lemon in the middle of each portion. Carefully place the fish inside a vacuum sealed bag, freezer bag or stasher bag. If using a vacuum seal bag, seal completely. If using a freezer bag or stasher bag, remove as much air as possible and seal the bag.
  • When the Instant Pot has come to temperature, place the bag of fish inside, making sure that the top (where the seal is) is not submerged.
  • Place the lid on and allow the fish to sous vide for one hour.
  • While the fish is cooking prepare the gremolata. Add all ingredients to a food processor and pulse until you get a coarse mixture. Season to taste and set aside.
  • When the fish is finished, gently remove it from the instant pot and your bag. Discard the slices of lemon.
  • Heat olive oil in a large frying pan and sear the skin side of the trout for 1 minute, pressing it gently but firmly with a spatula. Remove and serve skin side up topped with gremolata.