Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, sautéed trout filet topped with apple mostardo and garlicky collard greens. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens is something which I’ve loved my entire 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 that.
The ingredients needed to make Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens:
- Prepare Sautéed Trout with Apple Mostardo
- Prepare 1 oz water, hot
- Get 1 1/2 tbsp raw sugar
- Make ready 1 oz sherry vinegar
- Prepare 1 each lemon, zested and juiced
- Take 1/4 cup dried currants
- Take 3 1/2 tbsp olive oil, divided
- Make ready 2 tsp brown mustard seed
- Prepare 1 green apple, cut into medium dice
- Prepare 1/2 tsp kosher salt
- Make ready 1/2 tsp Dijon mustard
- Make ready 16 oz fresh trout filet, skin on
- Prepare Garlicky Collard Greens
- Prepare 1 clove garlic, sliced thinly
- Prepare 1 bunch collard greens
- Get 1 Kosher salt, to taste
- Take 1 Black pepper, to taste
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!
So that’s going to wrap this up for this exceptional food sautéed trout filet topped with apple mostardo and garlicky collard greens recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
