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

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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 Saw this and had to cook it. Brad's trout picatta over Caesar broccoli slaw. Saw this and had to cook it. You can cook Brad's trout picatta over Caesar broccoli slaw using 21 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Brad's trout picatta over Caesar broccoli slaw

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

Of course I put my own twist on it. Recipe: Tasty Brad's trout picatta over Caesar broccoli slaw. Recipe: Perfect Chocolate Espresso Cake. "I have made this dish over three dozen times (for catered events, family parties, etc.). It always gets raves — no leftovers!

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

  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..

Great-tasting coleslaw from scratch, plus new twists on bagged slaw, and slaw from apples, carrots, even beets.. Place baguette slices on a broiler pan. Repeat until all the baguette slices are cooked. Love Food Network shows, chefs and recipes? Find the best recipe ideas, videos, healthy eating advice, party ideas and cooking techniques from top chefs, shows and experts.

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