Recipe: Tasty Brad's trout picatta over Caesar broccoli slaw

Brad's trout picatta over Caesar broccoli slaw. In a food processor, grate the broccoli stem and carrot. Place in a mixing bowl and toss with Brad's Caesar dressing. Here is how you can achieve it.

Brad's trout picatta over Caesar broccoli slaw Hey everyone, it's me, Dave, welcome to my recipe page. Today, we're going to make a special dish, brad's trout picatta over caesar broccoli slaw. It is one of my favorites food recipes. You can have Brad's trout picatta over Caesar broccoli slaw using 21 ingredients and 8 steps. Here is how you cook it.

Ingredients of Brad's trout picatta over Caesar broccoli slaw

1. It's of For the slaw.
2. Prepare 4 of LG broccoli stems.
3. It's 2 of carrots.
4. It's of Brads Caesar dressing.
5. You need of For the fish.
6. It's 4 of trout.
7. Prepare 2 cups of flour.
8. Prepare 1 tsp of each, garlic powder white pepper and paprika.
9. Prepare 2 of eggs beaten.
10. Prepare 2 cups of corn meal.
11. It's of For the sauce.
12. It's 3 tbs of butter.
13. Prepare 1 of LG shallot, minced.
14. You need 1 tsp of minced garlic.
15. You need 4 tbs of vodka or white wine.
16. You need 3 tbs of the flour mixture for the fish.
17. Prepare of Juice of 1 lemon.
18. Prepare 1 tsp of granulated chicken bouillon.
19. It's of Whipping cream.
20. It's 2 tbs of capers.
21. You need 3 tbs of shredded parmesan cheese.

This time, I am going to make it a little bit tasty. This is gonna smell and look delicious. Steps In a food processor, grate the broccoli stem and carrot. Brad's trout picatta over Caesar broccoli slaw For the slaw • LG broccoli stems • carrots • Brads Caesar dressing • For the fish • trout • flour • each, garlic powder white pepper and paprika Previous post How to Prepare Appetizing Brad's trout picatta over Caesar broccoli slaw.

Brad's trout picatta over Caesar broccoli slaw instructions

1. In a food processor, grate the broccoli stem and carrot. Place in a mixing bowl and toss with Brad's Caesar dressing. Set aside..
2. Filet the trout. Remove rib bones and skin. Mix flour and spices in a shallow pan. Dredge fish in it and place in the refrigerator for a few minutes..
3. Heat butter in a frying pan on medium low heat. Add shallots and saute until they start to brown. Add garlic and cook 2 more minutes. Deglaze pan with vodka or wine. Cook out moisture. Add flour and cook 2 more minutes. Add lemon juice and stir in. A little at a time add cream and mix in, stirring constantly, until you have a smooth gravy like sauce. Add bouillon, cheese, and capers. Now here is my secret to the rich color of the sauce. Turn heat to low and let sauce sit on the burner..
4. Stir often. Add a little cream when sauce starts getting toreado thick. Do this the whole time you are frying the fish..
5. Heat a half inch of oil in a frying pan on medium..
6. Set up battering station. First flour, then beaten egg, then cornmeal..
7. Take fish out of fridge. Dredge in flour again. Then egg. Then cornmeal. Fry on each side until golden brown. Remove to paper towels to drain..
8. Plate slaw. Place filets on top. Cover with sauce. Garnish with parmesan. Serve immediately. Enjoy..

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