Market Fish Recipe
Apricot mostarda, herb oil, braised collard greens
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Ingredients
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Apricot Mostarda
Herb Oil
Braised Collard Greens
Method
Apricot Mostarda
- 1
Prepare Dried Apricots
Chop the dried apricots into small pieces and place them in a saucepan.
- 2
Combine Ingredients
Add white wine vinegar, brown sugar, whole grain mustard, ground mustard seeds, salt, and black pepper to the saucepan with the apricots.
- 3
Simmer
Cook the mixture over medium heat for about 15 minutes, stirring occasionally until the apricots are soft and the mixture thickens slightly.
- 4
Cool and Store
Remove from heat, let it cool, and store in a jar in the refrigerator until ready to use.
Herb Oil
- 5
Prepare Herbs
Wash and dry fresh parsley and basil.
- 6
Blend Ingredients
In a blender, combine parsley, basil, olive oil, garlic cloves, and salt. Blend until smooth.
- 7
Strain (Optional)
Optionally, strain the mixture through a fine mesh sieve to remove solid bits, if desired.
- 8
Store
Transfer to a bottle and store in the refrigerator until ready to use.
Braised Collard Greens
- 9
Prepare Collard Greens
Wash the collard greens thoroughly, remove the stems, and chop the leaves into bite-sized pieces.
- 10
- 11
Cook Collard Greens
Add the chopped collard greens to the pot, along with vegetable broth, red pepper flakes, salt, and black pepper.
- 12
Simmer
Bring to a boil, then reduce heat and cover the pot. Let it simmer for 30-40 minutes, stirring occasionally until the greens are tender.
- 13
Serve
Remove from heat and serve the braised collard greens alongside the market fish.
