Trout Filet with Apple Mostardo and Collard Greens

14 INGREDIENTS • 9 STEPS • 50MINS

Trout Filet with Apple Mostardo and Collard Greens

Recipe

5.0

1 rating

Delicious South Carolina Trout Filets topped with fresh apple mostardo served with a side of garlicky collard greens

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Trout Filet with Apple Mostardo and Collard Greens

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Delicious South Carolina Trout Filets topped with fresh apple mostardo served with a side of garlicky collard greens

Southern-infused and internationally-inspired meals mailed to your home.

50MINS

Total Time

$6.79

Cost Per Serving

Ingredients

Servings

2

us / metric

1 fl oz

Water

1 1/2 Tbsp

1 fl oz

Sherry Vinegar

2

Lemons, juiced, zested

4 Tbsp

Dried Currants

3 1/2 Tbsp

2 tsp

Brown Mustard Seeds

1

Green Apple, diced

to taste

1/2 tsp

Dijon Mustard

1 lb

Trout Fillet

1 clove

Garlic, thinly sliced

1 bunch

to taste

Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

657

Fat

37.9 g

Protein

37.1 g

Carbs

52.8 g

Love This Recipe?

Trout Filet with Apple Mostardo and Collard Greens

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Southern-infused and internationally-inspired meals mailed to your home.

Cooking Instructions

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step 1

Combine the boiling Water (1 fl oz), Raw Sugar (1 1/2 Tbsp), Sherry Vinegar (1 fl oz), Lemons (2), and Dried Currants (4 Tbsp). Let stand for at least 10 minutes.

step 1 Combine the boiling Water (1 fl oz), Raw Sugar (1 1/2 Tbsp), Sherry Vinegar (1 fl oz), Lemons (2), and Dried Currants (4 Tbsp). Let stand for at least 10 minutes.

step 2

Heat a small sauce pot over medium heat. Add Olive Oil (1 tsp) and Brown Mustard Seeds (2 tsp). Bloom the seeds in the oil (heat slowly while stirring) until the seeds start to sizzle or pop.

step 2 Heat a small sauce pot over medium heat. Add Olive Oil (1 tsp) and Brown Mustard Seeds (2 tsp). Bloom the seeds in the oil (heat slowly while stirring) until the seeds start to sizzle or pop.

step 3

Add Green Apple (1) to the pot. Stir to combine w/ the oil and mustard seed and add the currant mixture and Kosher Salt (to taste). Boil, then reduce to a simmer, and cook for 10-15 min. Add Dijon Mustard (1/2 tsp) while hot, and set aside.

step 3 Add Green Apple (1) to the pot. Stir to combine w/ the oil and mustard seed and add the currant mixture and Kosher Salt (to taste). Boil, then reduce to a simmer, and cook for 10-15 min. Add Dijon Mustard (1/2 tsp) while hot, and set aside.

step 4

Season Trout Fillet (1 lb) with Kosher Salt (to taste).

step 5

Wash Collard Greens (1 bunch) in water, handling gently so as not to bruise them. Remove stems from collard greens, tear into 2-inch pieces, and set aside.

step 5 Wash Collard Greens (1 bunch) in water, handling gently so as not to bruise them. Remove stems from collard greens, tear into 2-inch pieces, and set aside.

step 6

Heat a sauté pan over medium-high heat. Coat the bottom of the pan with Olive Oil (2 Tbsp). Continue to heat until the oil begins to lightly smoke. Without overcrowding, add the fish, skin-side down.

step 6 Heat a sauté pan over medium-high heat. Coat the bottom of the pan with Olive Oil (2 Tbsp). Continue to heat until the oil begins to lightly smoke. Without overcrowding, add the fish, skin-side down.

step 7

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.

step 8

Adjust heat to medium-low, add Olive Oil (1 Tbsp). Add Garlic (1 clove). Cook slightly, but do not brown. Add collard greens, and stir as they wilt. Season with Kosher Salt (to taste) and Ground Black Pepper (to taste).

step 9

Place a mound of greens in the center of your plate, and top with trout fillet, skin-side up. Spoon mostardo over the trout.

step 9 Place a mound of greens in the center of your plate, and top with trout fillet, skin-side up. Spoon mostardo over the trout.

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