Easiest Way to Prepare Perfect Brad's trout picatta over Caesar broccoli slaw

Brad's trout picatta over Caesar broccoli slaw. Great recipe for Brad's trout picatta over Caesar broccoli slaw.. See great recipes for Brad's trout picatta over Caesar broccoli slaw too! Brad's fried trout w/ lemon caper bernaise sauce & bacon risotto Well, it is the opening day of trout fishing again.

Brad's trout picatta over Caesar broccoli slaw Well, it is the opening day of trout fishing again. And every year I try to make an amazing trout dish to show people that this fish is not overrated. It is actually a very delectable fish, when treated with respect.. You can cook Brad's trout picatta over Caesar broccoli slaw using 21 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Brad's trout picatta over Caesar broccoli slaw

  1. It’s of For the slaw.
  2. It’s 4 of LG broccoli stems.
  3. Prepare 2 of carrots.
  4. You need 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. It’s 2 of eggs beaten.
  10. You need 2 cups of corn meal.
  11. It’s of For the sauce.
  12. Prepare 3 tbs of butter.
  13. Prepare 1 of LG shallot, minced.
  14. You need 1 tsp of minced garlic.
  15. It’s 4 tbs of vodka or white wine.
  16. Prepare 3 tbs of the flour mixture for the fish.
  17. Prepare of Juice of 1 lemon.
  18. It’s 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.

Brad's trout picatta over Caesar broccoli slaw. Brad's trout picatta over Caesar broccoli slaw. Saw this and had to cook it. Recipe: Tasty 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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