Simple Way to Prepare Super Quick Homemade Brad's trout picatta over Caesar broccoli slaw

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, brad's trout picatta over caesar broccoli slaw. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Brad's trout picatta over Caesar broccoli slaw is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Brad's trout picatta over Caesar broccoli slaw is something that I have loved my entire life.

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

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

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

Steps 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.

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