Trout Filet with Apple Mostardo and Collard Greens

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

Heat a small sauce pot over medium heat. Add Olive Oil (2 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.

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 (as needed) while hot, and set aside.

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

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.

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.

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) .