Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens. Great recipe for Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens. 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.
Always use fresh greens, never frozen. Whenever possible, choose loose leaves instead of bagged greens, as the bags tend to have more stems than the leafy whole plants, and the stems are not so tender. This dinner is sure to impress with the unique flavors of the apple mostardo. You can have Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens using 17 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens
- Prepare of Sautéed Trout with Apple Mostardo.
- It’s 1 oz of water, hot.
- Prepare 1 1/2 tbsp of raw sugar.
- You need 1 oz of sherry vinegar.
- It’s 1 each of lemon, zested and juiced.
- You need 1/4 cup of dried currants.
- It’s 3 1/2 tbsp of olive oil, divided.
- You need 2 tsp of brown mustard seed.
- It’s 1 of green apple, cut into medium dice.
- It’s 1/2 tsp of kosher salt.
- You need 1/2 tsp of Dijon mustard.
- You need 16 oz of fresh trout filet, skin on.
- You need of Garlicky Collard Greens.
- Prepare 1 clove of garlic, sliced thinly.
- Prepare 1 bunch of collard greens.
- It’s 1 of Kosher salt, to taste.
- It’s 1 of Black pepper, to taste.
The trout itself is such a delicate fish with a great flavor, it doesn't need too many ingredients or special technique to enhance it. So, just cook it in a large skillet on stove top with olive oil and butter, garlic, butter, lemon juice, white wine, fresh parsley. The cooking times are short since trout fillets are usually pretty thin. Heat a large nonstick skillet over medium-high heat.
Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens instructions
- 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!.
Sprinkle fish evenly with salt and pepper. Cook for another minute or until almost cooked through, then add garlic, parsley, and lemon juice and continue to cook for another minute or so until the fish is golden brown and the flesh flakes off easily with a fork. The fish can also be caught wild in lakes, rivers, and small streams. The following collection includes recipes for using both types as well as smoked trout, which can be purchased in delicatessens and specialty markets. This simple dish of panfried trout is topped with a flavorful combination of almonds, parsley, and lemon zest and juice.