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

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, brad's trout picatta over caesar broccoli slaw. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Brad's trout picatta over Caesar broccoli slaw is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Brad's trout picatta over Caesar broccoli slaw is something which I’ve loved my entire life. They’re nice and they look wonderful.

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

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

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