Easiest Way to Cook Appetizing Brad's trout picatta over Caesar broccoli slaw

Brad's trout picatta over Caesar broccoli slaw.

Brad's trout picatta over Caesar broccoli slaw most diverse and own ideal taste that unique. Few types of Brad's trout picatta over Caesar broccoli slaw recipes are also enough easy to process and dont take long. Even though not everybody likes Brad's trout picatta over Caesar broccoli slaw food, now few people are got attached and like the various Brad's trout picatta over Caesar broccoli slaw foods available. This can be seen than the number of restaurants that supply Brad's trout picatta over Caesar broccoli slaw as one of the serving. You can cook Brad's trout picatta over Caesar broccoli slaw using 21 ingredients and 8 steps. Here is how you cook it.

Ingredients of Brad's trout picatta over Caesar broccoli slaw

1. Prepare of For the slaw.
2. It's 4 of LG broccoli stems.
3. You need 2 of carrots.
4. It's of Brads Caesar dressing.
5. It's of For the fish.
6. Prepare 4 of trout.
7. You need 2 cups of flour.
8. Prepare 1 tsp of each, garlic powder white pepper and paprika.
9. It's 2 of eggs beaten.
10. It's 2 cups of corn meal.
11. It's of For the sauce.
12. You need 3 tbs of butter.
13. You need 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. It's 1 tsp of granulated chicken bouillon.
19. Prepare of Whipping cream.
20. You need 2 tbs of capers.
21. Prepare 3 tbs of shredded parmesan cheese.

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..

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