Hi, I’m Laura. Today, I will show you a way to make sautéed trout filet topped with apple mostardo and garlicky collard greens recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens Recipe
Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to 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 cook it.
The ingredients needed to make Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens:
- Get Sautéed Trout with Apple Mostardo
- Make ready 1 oz water, hot
- Take 1 1/2 tbsp raw sugar
- Take 1 oz sherry vinegar
- Make ready 1 each lemon, zested and juiced
- Take 1/4 cup dried currants
- Take 3 1/2 tbsp olive oil, divided
- Take 2 tsp brown mustard seed
- Take 1 green apple, cut into medium dice
- Prepare 1/2 tsp kosher salt
- Prepare 1/2 tsp Dijon mustard
- Prepare 16 oz fresh trout filet, skin on
- Get Garlicky Collard Greens
- Get 1 clove garlic, sliced thinly
- Take 1 bunch collard greens
- Prepare 1 Kosher salt, to taste
- Prepare 1 Black pepper, to taste
Instructions to make Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens:
- Combine the sausage 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!
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