Hey everyone, 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. This time, I will 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. This easy recipe for garlic sauteed collard greens will be a valuable tool in your leafy greens arsenal! Deglazing the pan with a small amount of an acidic ingredient like mirin, apple cider vinegar, or lemon juice will help cling the garlic to your greens, and then a quick minute or two of steaming the..and almonds - Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens - North Carolina Trout with Sautéed Oyster Mushrooms and.
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 appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must 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.
The ingredients needed to make Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens:
- Make ready Sautéed Trout with Apple Mostardo
- Prepare 1 oz water, hot
- Make ready 1 1/2 tbsp raw sugar
- Prepare 1 oz sherry vinegar
- Prepare 1 each lemon, zested and juiced
- Take 1/4 cup dried currants
- Get 3 1/2 tbsp olive oil, divided
- Prepare 2 tsp brown mustard seed
- Make ready 1 green apple, cut into medium dice
- Take 1/2 tsp kosher salt
- Take 1/2 tsp Dijon mustard
- Get 16 oz fresh trout filet, skin on
- Make ready Garlicky Collard Greens
- Prepare 1 clove garlic, sliced thinly
- Prepare 1 bunch collard greens
- Take 1 Kosher salt, to taste
- Prepare 1 Black pepper, to taste
Sometimes simple is best —definitely true when it comes to something as good as Add the greens to the pot and stir to coat with the oil. Preparation Remove and discard stems and center ribs of collard greens. Collard greens sliced thin sauteed with bacon, garlic and oil. A perfect side dish for Brazilian black beans or black eyed peas with ham.
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!
It's a good idea to include collard greens in your diet on a regular basis because of their ability to lower cholesterol and their cancer-preventive properties. Bring a large pot of salted water to a boil. Drain the greens in a colander and rinse under cold water to cool; squeeze to remove any excess water. Chopped collard greens sauteed in olive oil with garlic and onions make a perfect accompaniment to many meals, especially the classic Brazilian feijoada. Remove the largest stems, then gather bunches of the leaves together, and roll them up into a bundle.
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