Step 1

Fill the inner pot of your Instant Pot with water to the max line. Place the steamer basket inside the pot.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Place the lid on and allow the fish to sous vide for one hour.

Step 6

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.

Step 7

When the fish is finished, gently remove it from the instant pot and your bag. Discard the slices of lemon.

Step 8

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.