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

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, brad's trout picatta over caesar broccoli slaw. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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

To begin with this particular recipe, we have to first prepare a few components. You can have brad's trout picatta over caesar broccoli slaw using 21 ingredients and 8 steps. Here is how you cook it.

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