Trout in delicate sauce recipe

Clean the trout, open it along the belly and gut them. Wash them under the running water and introduce them in the pressure cooker. Add one liter of water, salt and pepper, broth and bay leaf.

1. Close the pot and pressurize it. Cook for 5 minutes from the ringing, turn the heat off and allow steam to escape.
2. Open the cover and wait for the trout to cool.
3. Take trout out carefully with a skimmer: this is the most delicate step. Place them in individual plates and allow cooling.
4. Prepare the sauce. Drain the pickles, mince them and place them in a bowl. Mix them with mayonnaise, add herbs, the anchovy paste and the mustard and mix well until getting a smooth and even sauce. Place the sauce in a gravy bowl.
5. Serve the trout with a side dish of sauce.
6. Tip: obtaining the fish fillets is left to the diners. For this reason, place water containers and lemon slices to rinse their fingers.