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Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens Recipe
Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook sautéed trout filet topped with apple mostardo and garlicky collard greens using 17 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens:
- Prepare Sautéed Trout with Apple Mostardo
- Make ready 1 oz water, hot
- Make ready 1 1/2 tbsp raw sugar
- Make ready 1 oz sherry vinegar
- Prepare 1 each lemon, zested and juiced
- Make ready 1/4 cup dried currants
- Take 3 1/2 tbsp olive oil, divided
- Get 2 tsp brown mustard seed
- Make ready 1 green apple, cut into medium dice
- Make ready 1/2 tsp kosher salt
- Prepare 1/2 tsp Dijon mustard
- Get 16 oz fresh trout filet, skin on
- Prepare Garlicky Collard Greens
- Get 1 clove garlic, sliced thinly
- Take 1 bunch collard greens
- Make ready 1 Kosher salt, to taste
- Take 1 Black pepper, to taste
Steps to make Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens:
- Combine the hot water, raw sugar, sherry vinegar, lemon juice, lemon zest, and dried currants. Let stand for at least 10 minutes.
- Heat a small sauce pot over medium heat. Add 1/2 tablespoon olive oil and mustard seeds. Bloom the seeds in the oil (heat slowly while stirring) until the seeds start to sizzle or pop.
- Add the apples to the pot. Stir to combine with the oil and mustard seed, then add the currant mixture and salt. Bring to a boil, then reduce to a simmer, and cook for 10-15minutes. Add Dijon mustard while still hot, and set aside.
- Season fish with salt to taste. Wash collard greens in water, handling gently so as not to bruise them. Remove stems from collard greens, tear into 2-inch pieces, and set aside.
- Heat a sauté pan over medium-high heat. Coat the bottom of the pan with 2 tablespoons olive oil. Continue to heat until the oil bes to lightly smoke. Without overcrowding, add the - fish, skin-side down. Cook without turning or moving until the fish is cooked most of the way through, well colored and crisp on the skin side. Flip, and cook briefly to finish and remove - from pan.
- Adjust heat to medium-low, add 1 tablespoon olive oil. Add garlic. Cook slightly, but do not brown. Add collard greens, and stir as they wilt. Season with salt and pepper.
- Place a mound of greens in the center of your plate, and top with trout filet, skin-side up.
- Spoon mostardo over the trout. Serve and enjoy!
So that is going to wrap this up for this distinctive dish sautéed trout filet topped with apple mostardo and garlicky collard greens recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
