Method

1. Check trout filets for any scales or small bones. 

2. Season lightly with salt and pepper. 

3. Place trout in the sous vide pouch with the lemon peel and dill. 

4. Add pouch to the sous vide bath at 147 degrees for 20-30 minutes depending on thickness. 

5. Remove pouch from the bath and allow to rest briefly. Remove the fish from the pouch while still warm. Flake gently and serve.