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 (1/4 cup)
. Let stand for at least 10 minutes.
Step 2
Heat a small sauce pot over medium heat. Add
Olive Oil (1/2 Tbsp)
and
Brown Mustard Seeds (1/2 Tbsp)
. 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 4
Season
Trout Fillets (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 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.
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