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1
Combine the hot water, raw sugar, sherry vinegar, lemon juice, lemon zest, and dried currants.
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2
Let stand for at least 10 minutes.
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3
Heat a small sauce pot over medium heat.
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4
Add 1/2 tablespoon olive oil and mustard seeds.
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5
Bloom the seeds in the oil (heat slowly while stirring) until the seeds start to sizzle or pop.
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6
Add the apples to the pot.
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7
Stir to combine with the oil and mustard seed, then add the currant mixture and salt.
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8
Bring to a boil, then reduce to a simmer, and cook for 10-15minutes.
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9
Add Dijon mustard while still hot, and set aside.
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10
Season fish with salt to taste.
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11
Wash collard greens in water, handling gently so as not to bruise them.
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12
Remove stems from collard greens, tear into 2-inch pieces, and set aside.
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13
Heat a saute pan over medium-high heat.
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14
Coat the bottom of the pan with 2 tablespoons olive oil.
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15
Continue to heat until the oil begins to lightly smoke.
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16
Without overcrowding, add the fish, skin-side down.
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17
Cook without turning or moving until the fish is cooked most of the way through, well colored and crisp on the skin side.
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18
Flip, and cook briefly to finish and remove from pan.
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19
Adjust heat to medium-low, add 1 tablespoon olive oil.
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20
Add garlic.
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21
Cook slightly, but do not brown.
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22
Add collard greens, and stir as they wilt.
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23
Season with salt and pepper.
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24
Place a mound of greens in the center of your plate, and top with trout filet, skin-side up.
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25
Spoon mostardo over the trout.
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26
Serve and enjoy!
