Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, brad's trout picatta over caesar broccoli slaw. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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Recipe: Tasty Brad's trout picatta over Caesar broccoli slaw. Easiest Way to Prepare Tasty Guilt free chicken teriyaki (zucchini pasta). 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.

To begin with this particular recipe, we have to prepare a few components. You can cook 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. Prepare For the slaw
2. Make ready 4 LG broccoli stems
3. Get 2 carrots
4. Prepare Brads Caesar dressing
5. Get For the fish
6. Make ready 4 trout
7. Prepare 2 cups flour
8. Take 1 tsp each, garlic powder white pepper and paprika
9. Get 2 eggs beaten
10. Make ready 2 cups corn meal
11. Prepare For the sauce
12. Prepare 3 tbs butter
13. Make ready 1 LG shallot, minced
14. Prepare 1 tsp minced garlic
15. Make ready 4 tbs vodka or white wine
16. Make ready 3 tbs the flour mixture for the fish
17. Take Juice of 1 lemon
18. Prepare 1 tsp granulated chicken bouillon
19. Take Whipping cream
20. Prepare 2 tbs capers
21. Get 3 tbs shredded parmesan cheese

Pour over dressing and toss to combine. Broccoli Slaw. this link is to an external site that may or may not meet accessibility guidelines. Pour over broccoli mixture and toss to coat. Tip: After tossing, refrigerate mayonnaise-based slaws at least an hour (and up to a day) to ensure that the flavors blend before serving.

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.

Pour over broccoli mixture and toss to coat. Tip: After tossing, refrigerate mayonnaise-based slaws at least an hour (and up to a day) to ensure that the flavors blend before serving. In this video you will learn how to fillet a trout quick and easy. Jordan Knigge of Addicted fishing goes over his method for filleting trout. To speed preparation, use shredded broccoli slaw from the produce aisle.

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