Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, sautéed trout filet topped with apple mostardo and garlicky collard greens. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Delicious South Carolina Trout Filets topped with fresh apple mostardo served with a side of garlicky collard greens. Sauteing the leaves with garlic first balances the vegetable's bitterness. Pull or cut out the thick stems, and wash the leaves well before using.
Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must first 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
- Prepare 1 oz water, hot
- Make ready 1 1/2 tbsp raw sugar
- Take 1 oz sherry vinegar
- Take 1 each lemon, zested and juiced
- Take 1/4 cup dried currants
- Take 3 1/2 tbsp olive oil, divided
- Get 2 tsp brown mustard seed
- Get 1 green apple, cut into medium dice
- Prepare 1/2 tsp kosher salt
- Get 1/2 tsp Dijon mustard
- Make ready 16 oz fresh trout filet, skin on
- Get Garlicky Collard Greens
- Get 1 clove garlic, sliced thinly
- Take 1 bunch collard greens
- Prepare 1 Kosher salt, to taste
- Get 1 Black pepper, to taste
If you like your greens more tender, you'll need to increase the cooking time and add more stock. New to cooking with greens and just looking for a simple way to prepare them? A great way is to just lightly sauté greens with a bit of garlic and scallions or shallots in olive oil with a sprinkle of sea salt and pepper or a touch of hot sauce..and almonds - Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens - North Carolina Trout with Sautéed Oyster Mushrooms and. These garlicky greens make the perfect "fancy" breakfast for a lazy morning.
Steps 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!
Take a break from the traditional southern side with these quick mornin' collards! Drain the greens in a colander and rinse under cold water to cool; squeeze to remove any excess water. 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.
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