Brad's trout picatta over Caesar broccoli slaw
Brad's trout picatta over Caesar broccoli slaw

Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, brad's trout picatta over caesar broccoli slaw. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Brad's trout picatta over Caesar broccoli slaw is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Brad's trout picatta over Caesar broccoli slaw is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook brad's trout picatta over caesar broccoli slaw using 21 ingredients and 8 steps. Here is how you can achieve that.

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