Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, sautéed trout filet topped with apple mostardo and garlicky collard greens. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Delicious South Carolina Trout Filets topped with fresh apple mostardo served with a side of garlicky collard greens. This easy recipe for garlic sauteed collard greens will be a valuable tool in your leafy greens arsenal! Deglazing the pan with a small amount of an acidic ingredient like mirin, apple cider vinegar, or lemon juice will help cling the garlic to your greens, and then a quick minute or two of steaming the.
Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must 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 that.
The ingredients needed to make Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens:
- Make ready Sautéed Trout with Apple Mostardo
- Prepare 1 oz water, hot
- Take 1 1/2 tbsp raw sugar
- Prepare 1 oz sherry vinegar
- Take 1 each lemon, zested and juiced
- Prepare 1/4 cup dried currants
- Get 3 1/2 tbsp olive oil, divided
- Take 2 tsp brown mustard seed
- Get 1 green apple, cut into medium dice
- Take 1/2 tsp kosher salt
- Prepare 1/2 tsp Dijon mustard
- Get 16 oz fresh trout filet, skin on
- Prepare Garlicky Collard Greens
- Make ready 1 clove garlic, sliced thinly
- Make ready 1 bunch collard greens
- Take 1 Kosher salt, to taste
- Take 1 Black pepper, to taste
Have a colander ready in the sink to drain the greens and a bowl of water with ice cubes in it to. But this recipe is a nice alternative to the traditional southern cooked collard greens loaded with bacon fat. If you like your greens more tender, you'll need to increase the cooking time and add more stock. Green Ice Pops, Green Apple Juice and Spinach Cake Muffins are among Kenya and Chloe's green-rich afternoon snack However, on a night when I'm serving something like salmon or chicken, I like to get my greens in with these Sautéed Collard Greens.
Instructions 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 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.
- 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!
Trout Filet with Apple Mostardo and Collard Greens. Delicious South Carolina Trout Filets topped with fresh apple mostardo served with a side of garlicky collard greens. Add the greens to the pot and stir to coat with the oil. Add just enough water to keep the bottom of the pan moist. Cook over medium heat, stirring frequently, until the greens are bright green and just tender.
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