Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to make 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 unique. 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 foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this 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 that.
The ingredients needed to make Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens:
- Prepare Sautéed Trout with Apple Mostardo
- Make ready water, hot
- Make ready raw sugar
- Get sherry vinegar
- Get lemon, zested and juiced
- Get dried currants
- Get olive oil, divided
- Prepare brown mustard seed
- Prepare green apple, cut into medium dice
- Get kosher salt
- Take Dijon mustard
- Take fresh trout filet, skin on
- Prepare Garlicky Collard Greens
- Take garlic, sliced thinly
- Prepare collard greens
- Take Kosher salt, to taste
- Make ready 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 it up with this exceptional food sautéed trout filet topped with apple mostardo and garlicky collard greens recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
