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

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We hope you got benefit from reading it, now let’s go back to sautéed trout filet topped with apple mostardo and garlicky collard greens recipe. You can cook sautéed trout filet topped with apple mostardo and garlicky collard greens using 17 ingredients and 8 steps. Here is how you do that.

The ingredients needed to cook Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens:
  1. Provide Sautéed Trout with Apple Mostardo
  2. Take 1 oz water, hot
  3. Provide 1 1/2 tbsp raw sugar
  4. Prepare 1 oz sherry vinegar
  5. Use 1 each lemon, zested and juiced
  6. You need 1/4 cup dried currants
  7. Use 3 1/2 tbsp olive oil, divided
  8. You need 2 tsp brown mustard seed
  9. Provide 1 green apple, cut into medium dice
  10. Provide 1/2 tsp kosher salt
  11. Take 1/2 tsp Dijon mustard
  12. Take 16 oz fresh trout filet, skin on
  13. Take Garlicky Collard Greens
  14. Prepare 1 clove garlic, sliced thinly
  15. Provide 1 bunch collard greens
  16. You need 1 Kosher salt, to taste
  17. You need 1 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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