Recipe of Appetizing Brad's trout picatta over Caesar broccoli slaw

Brad's trout picatta over Caesar broccoli slaw Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

This Chinese slaw uses broccoli slaw mix and ramen noodles with some common pantry items to make a versatile salad for any occasion. Pour the dressing over the coleslaw mix and toss to coat.

Here is the best “Brad's trout picatta over Caesar broccoli slaw” recipe we have found so far. This is gonna really delicious.

Ingredients of Brad's trout picatta over Caesar broccoli slaw

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

Broccoli Slaw. this link is to an external site that may or may not meet accessibility guidelines.Broccoli slaw is the perfect crunchy base for this tasty chilled salad with cranberries and walnuts.It's versatile, too–experiment by adding diced apples or crumbled bacon.Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.

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..

Note: To toast pine nuts, I placed them in a heavy pan, over medium-low heat, and tossed and shook the pan to keep them moving, until they started to show some browning and until they started to smell toasted.In another bowl, combine broccoli, celery and apple.Pour over dressing and toss to combine.

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.