Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, sautéed trout filet topped with apple mostardo and garlicky collard greens. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Delicious South Carolina Trout Filets topped with fresh apple mostardo served with a side of garlicky collard greens. This easy recipe for garlic sauteed collard greens will be a valuable tool in your leafy Deglazing the pan with a small amount of an acidic ingredient like mirin, apple cider Sauteed collard greens variations and serving suggestions. Sauteing the leaves with garlic first balances the vegetable's bitterness.
Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, 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 are nice and they look wonderful.
To get started with this recipe, we must 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:
- Get Sautéed Trout with Apple Mostardo
- Take 1 oz water, hot
- Take 1 1/2 tbsp raw sugar
- Get 1 oz sherry vinegar
- Make ready 1 each lemon, zested and juiced
- Make ready 1/4 cup dried currants
- Make ready 3 1/2 tbsp olive oil, divided
- Get 2 tsp brown mustard seed
- Get 1 green apple, cut into medium dice
- Make ready 1/2 tsp kosher salt
- Make ready 1/2 tsp Dijon mustard
- Make ready 16 oz fresh trout filet, skin on
- Make ready Garlicky Collard Greens
- Get 1 clove garlic, sliced thinly
- Get 1 bunch collard greens
- Take 1 Kosher salt, to taste
- Take 1 Black pepper, to taste
But this recipe is a nice alternative to the traditional southern cooked collard greens loaded with bacon fat. If you like your greens more tender, you'll need to increase the cooking time and add more stock. Add the greens to the pot and stir to coat with the oil. Add just enough water to keep the bottom of the pan moist.
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!
Cook over medium heat, stirring frequently, until the greens are bright green and just tender. If you are using spinach ignore the stem instructions below. Hold off cooking the greens until just before eating. Then, in a large skillet heat the olive oil. I had something very similar while in Italy, but it was topped with a poached egg.
So that’s going to wrap it up with this special food sautéed trout filet topped with apple mostardo and garlicky collard greens recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
