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Before you jump to Brad's trout picatta over Caesar broccoli slaw recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Cash.
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We hope you got insight from reading it, now let’s go back to brad's trout picatta over caesar broccoli slaw recipe. To cook brad's trout picatta over caesar broccoli slaw you need 21 ingredients and 8 steps. Here is how you do that.
The ingredients needed to prepare Brad's trout picatta over Caesar broccoli slaw:
- Prepare For the slaw
- Provide 4 LG broccoli stems
- Prepare 2 carrots
- Take Brads Caesar dressing
- Prepare For the fish
- Provide 4 trout
- Get 2 cups flour
- Get 1 tsp each, garlic powder white pepper and paprika
- Use 2 eggs beaten
- Get 2 cups corn meal
- Use For the sauce
- Prepare 3 tbs butter
- Use 1 LG shallot, minced
- Take 1 tsp minced garlic
- Provide 4 tbs vodka or white wine
- Provide 3 tbs the flour mixture for the fish
- Provide Juice of 1 lemon
- Prepare 1 tsp granulated chicken bouillon
- Get Whipping cream
- Provide 2 tbs capers
- Use 3 tbs shredded parmesan cheese
Instructions to make 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. Set aside.
- 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.
- 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.
- Stir often. Add a little cream when sauce starts getting toreado thick. Do this the whole time you are frying the fish.
- Heat a half inch of oil in a frying pan on medium.
- Set up battering station. First flour, then beaten egg, then cornmeal.
- 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.
- Plate slaw. Place filets on top. Cover with sauce. Garnish with parmesan. Serve immediately. Enjoy.
Combine anchovies, grated Parmesan, oil, and lemon juice in a small bowl; season with salt and pepper. Drizzle over slaw; toss to coat. Brad's big black bath brush broke. Bright blows the broom on the brook's bare brown banks. Salty broccoli, salty broccoli, salty broccoli.
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