How to Prepare Homemade Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens
Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Steps to Make Any-night-of-the-week Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens estimated approx 30 mins.
To begin with this recipe, we have to prepare a few components. You can cook Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens using 17 ingredients and 8 steps. Here is how you can achieve that.
Delicious South Carolina Trout Filets topped with fresh apple mostardo served with a side of garlicky collard greens. This dinner is sure to impress with the unique flavors of the apple mostardo. Learn more at PeachDish.com.
Ingredients and spices that need to be Take to make Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens:
- Sautéed Trout with Apple Mostardo
- 1 oz water, hot
- 1 1/2 tbsp raw sugar
- 1 oz sherry vinegar
- 1 each lemon, zested and juiced
- 1/4 cup dried currants
- 3 1/2 tbsp olive oil, divided
- 2 tsp brown mustard seed
- 1 green apple, cut into medium dice
- 1/2 tsp kosher salt
- 1/2 tsp Dijon mustard
- 16 oz fresh trout filet, skin on
- Garlicky Collard Greens
- 1 clove garlic, sliced thinly
- 1 bunch collard greens
- 1 Kosher salt, to taste
- 1 Black pepper, to taste
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!
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