Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, brad's trout picatta over caesar broccoli slaw. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Heat butter in a frying pan on medium low heat. Add shallots and saute until they start to brown. Deglaze pan with vodka or wine.
Brad's trout picatta over Caesar broccoli slaw is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Brad's trout picatta over Caesar broccoli slaw is something that I’ve loved my whole life.
To get started with this recipe, we have to 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:
- Make ready For the slaw
- Make ready 4 LG broccoli stems
- Make ready 2 carrots
- Take Brads Caesar dressing
- Get For the fish
- Prepare 4 trout
- Take 2 cups flour
- Get 1 tsp each, garlic powder white pepper and paprika
- Prepare 2 eggs beaten
- Take 2 cups corn meal
- Make ready For the sauce
- Prepare 3 tbs butter
- Take 1 LG shallot, minced
- Make ready 1 tsp minced garlic
- Make ready 4 tbs vodka or white wine
- Make ready 3 tbs the flour mixture for the fish
- Make ready Juice of 1 lemon
- Make ready 1 tsp granulated chicken bouillon
- Make ready Whipping cream
- Get 2 tbs capers
- Make ready 3 tbs shredded parmesan cheese
Ingredients of Brad's trout picatta over Caesar broccoli slaw. See great recipes for Brad's trout picatta over Caesar broccoli slaw too! Brad's trout picatta over Caesar broccoli slaw. For the slaw, LG broccoli stems, carrots, Brads Caesar dressing, For the fish, trout, flour, each, garlic powder white pepper and paprika Enaas.
Steps 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.
Saw this and had to cook it. Easiest Way to Prepare Perfect Brad's trout picatta over Caesar broccoli slaw. For the chicken-Poach the chicken breast by placing them in a large deep pot. Add bay leaf, black peppercorns, cloves and salt to taste. For the chicken-Poach the chicken breast by placing them in a large deep pot.
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