Best Instructions to Cooking Tasty Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens

Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens is the first thing that appears to most people’s mind when it arrives to a comfort dish. Today, we are going to tell you procedures on preparing a comforting Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens.

Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens

We hope you got insight 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 achieve it.

First of all, here are the ingridients that you should prepare to make Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens:

  1. Take of Sautéed Trout with Apple Mostardo.
  2. You need of water, hot.
  3. Get of raw sugar.
  4. Prepare of sherry vinegar.
  5. Take of lemon, zested and juiced.
  6. Prepare of dried currants.
  7. Provide of olive oil, divided.
  8. Get of brown mustard seed.
  9. Take of green apple, cut into medium dice.
  10. Provide of kosher salt.
  11. Take of Dijon mustard.
  12. You need of fresh trout filet, skin on.
  13. Use of Garlicky Collard Greens.
  14. You need of garlic, sliced thinly.
  15. You need of collard greens.
  16. Provide of Kosher salt, to taste.
  17. Use of Black pepper, to taste.

After preparing the ingridients, now we are set to make our delightful 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!.

Add just enough water to keep the bottom of the pan moist. Cut the remaining stems out of the leaves, separating the leaves and stems. Have a colander ready in the sink to drain the greens and a bowl of. Garlicky Green Beans With Pine Nuts. Sautéed Cauliflower and Apples With Pecans.

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

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