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

Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens ~ Happy Cooking - several times is being sought after by many society around us, one of them is We. They already are get used to use internet on gadget to get information to be used insight. Therefore Our give Information around Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens is could my Buddy make it example.

we could cook Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens using tools 17 ingredient 8 step. this is it step by step for cook it.

The composition for cooking Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens

1. You need Sautéed Trout with Apple Mostardo.
2. Buddy also needs 1 oz water, hot.
3. Also add 1 1/2 tbsp raw sugar.
4. You need 1 oz sherry vinegar.
5. capable need to provide 1 each lemon, zested and juiced.
6. You need 1/4 cup dried currants.
7. Buddy also needs 3 1/2 tbsp olive oil, divided.
8. Please prepare 2 tsp brown mustard seed.
9. capable need to provide too 1 green apple, cut into medium dice.
10. Also add 1/2 tsp kosher salt.
11. Please prepare 1/2 tsp Dijon mustard.
12. You need to prepare 16 oz fresh trout filet, skin on.
13. Buddy also needs Garlicky Collard Greens.
14. Buddy also needs 1 clove garlic, sliced thinly.
15. capable need to provide too 1 bunch collard greens.
16. Please prepare 1 Kosher salt, to taste.
17. Please prepare 1 Black pepper, to taste.

The Instructions how 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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