Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens
Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, sautéed trout filet topped with apple mostardo and garlicky collard greens. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens is something that I have loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have sautéed trout filet topped with apple mostardo and garlicky collard greens using 17 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens:
  1. Make ready Sautéed Trout with Apple Mostardo
  2. Make ready 1 oz water, hot
  3. Make ready 1 1/2 tbsp raw sugar
  4. Make ready 1 oz sherry vinegar
  5. Take 1 each lemon, zested and juiced
  6. Take 1/4 cup dried currants
  7. Make ready 3 1/2 tbsp olive oil, divided
  8. Prepare 2 tsp brown mustard seed
  9. Get 1 green apple, cut into medium dice
  10. Prepare 1/2 tsp kosher salt
  11. Prepare 1/2 tsp Dijon mustard
  12. Prepare 16 oz fresh trout filet, skin on
  13. Make ready Garlicky Collard Greens
  14. Make ready 1 clove garlic, sliced thinly
  15. Get 1 bunch collard greens
  16. Take 1 Kosher salt, to taste
  17. Make ready 1 Black pepper, to taste
Instructions to make Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens:
  1. Combine the hot water, raw sugar, sherry vinegar, lemon juice, lemon zest, and dried currants. Let stand for at least 10 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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 begins 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.
  6. 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.
  7. Place a mound of greens in the center of your plate, and top with trout filet, skin-side up.
  8. Spoon mostardo over the trout. Serve and enjoy!

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