Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, sautéed trout filet topped with apple mostardo and garlicky collard greens. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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To begin with this recipe, we must first prepare a few components. You can have 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:

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

Steps 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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