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

Hello everybody, it is John, welcome to our recipe page. 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 am going to make it a bit unique. This will be really delicious.

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

Brad's trout picatta over Caesar broccoli slaw. Broccoli with creamy dressing, dried cranberries and pistachios. I found that over time the salad becomes a tad bit soggy so hold back on some of the dressing at the beginning I also make another version using the slaw mix, poppy seed dressing, pineapple chunks, raisins and sunflower seeds. Our TUESDAY SPECIAL is ORANGE CHICKEN over RICE served with BROCCOLI!!

To get started with this recipe, we must first prepare a few components. You can cook brad's trout picatta over caesar broccoli slaw using 21 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Brad's trout picatta over Caesar broccoli slaw:

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

Jordan Knigge of Addicted fishing goes over his method for filleting trout. It was a couple of years ago that I first heard about bagged broccoli slaw. I was paging through a I found it up among the other pre-fab produce items I gloss over because I don't usually buy them The recipe was a salad topped with chicken, and the author said the beauty of the broccoli slaw was that. Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.

Instructions 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.

I was paging through a I found it up among the other pre-fab produce items I gloss over because I don't usually buy them The recipe was a salad topped with chicken, and the author said the beauty of the broccoli slaw was that. Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice. Combine anchovies, grated Parmesan, oil, and lemon juice in a small bowl; season with salt and pepper. Drizzle over slaw; toss to coat. Pour over broccoli mixture and toss to coat.

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