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 Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, sautéed trout filet topped with apple mostardo and garlicky collard greens. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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To get started with this particular recipe, we have to first 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 it.

The ingredients needed to make Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens:
  1. Take Sautéed Trout with Apple Mostardo
  2. Get water, hot
  3. Prepare raw sugar
  4. Prepare sherry vinegar
  5. Make ready lemon, zested and juiced
  6. Get dried currants
  7. Take olive oil, divided
  8. Take brown mustard seed
  9. Take green apple, cut into medium dice
  10. Take kosher salt
  11. Take Dijon mustard
  12. Make ready fresh trout filet, skin on
  13. Take Garlicky Collard Greens
  14. Prepare garlic, sliced thinly
  15. Prepare collard greens
  16. Make ready Kosher salt, to taste
  17. Get Black pepper, to taste
Steps 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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