Step-by-Step Guide to Make Favorite Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens

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The ingredients needed to make Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens:

1. Take Sautéed Trout with Apple Mostardo
2. Make ready 1 oz water, hot
3. Get 1 1/2 tbsp raw sugar
4. Prepare 1 oz sherry vinegar
5. Make ready 1 each lemon, zested and juiced
6. Prepare 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. Prepare 1/2 tsp kosher salt
11. Make ready 1/2 tsp Dijon mustard
12. Take 16 oz fresh trout filet, skin on
13. Get Garlicky Collard Greens
14. Get 1 clove garlic, sliced thinly
15. Make ready 1 bunch collard greens
16. Make ready 1 Kosher salt, to taste
17. Make ready 1 Black pepper, to taste

Check out the menu for Connors Steak & Seafood. The menu includes lunch menu, gluten free menu, dinner menu, and wine menu. Also see photos and tips from visitors. Place the lid on the pan and turn off the heat.

Instructions 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!

Also see photos and tips from visitors. Place the lid on the pan and turn off the heat. With garlic mashed potatoes and collard greens. Sautéed North Carolina trout topped with a bourbon pecan beurre blanc, red potatoes and house vegetable. With garlic mashed potatoes and collard greens.

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