Brad's trout picatta over Caesar broccoli slaw

Posted on March 3, 2022

Brad's trout picatta over Caesar broccoli slaw

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Well, this time, let's try it, and vary the Brad's trout picatta over Caesar broccoli slaw yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Brad's trout picatta over Caesar broccoli slaw using 21 ingredient type and 8 manufacturing steps. Here's how to make the dish.

Ingredients and spices that need to be prepared to make Brad's trout picatta over Caesar broccoli slaw:

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

Steps to make a 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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