If the trout haven’t already been gutted, your fishmonger will be happy to do this for you. All you have to do is ask! Once home use your fish within 1–2 days with this incredibly creamy and fresh traditional herb sauce.
• Hands-On Time: 5 minutes
• Cook Time: 5 minutes
1 For Trout: Rinse the trout inside and out; pat dry. Sprinkle with salt inside and out. Put 3 cups lettuce leaves in the bottom of the Instant Pot®. Arrange the trout over the top of the lettuce and top fish with the remaining lettuce.
2 Pour vinegar and water into pot. Lock lid.
3 Press the Manual button and adjust time to 3 minutes. When the timer beeps, let pressure release naturally for 3 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.
4 Transfer fish to a serving plate. Peel and discard the skin from the fish. Remove and discard the heads if desired.
5 For Herb Sauce: In a small bowl, mix together the parsley, Italian seasoning, shallot, mayonnaise, lemon juice, sugar, and salt. Evenly divide among the fish, spreading it over them. Sprinkle toasted almonds over the top of the sauce. Serve.