Recipe Yummy 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 civil around us, one of them is Buddy. They already are get used to use internet on ponsel to find information to be used idea. Therefore I give Information around Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens is could our make it idea.

our can create Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens using tools 17 ingredient 8 step. this is it the steps for make it.

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

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