Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare 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 is gonna smell and look delicious.
Steps In a food processor, grate the broccoli stem and carrot. Place in a mixing bowl and toss with Brad's Caesar dressing. Brad's trout picatta over Caesar broccoli slaw. Brad's trout picatta over Caesar broccoli slaw.
Brad's trout picatta over Caesar broccoli slaw is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Brad's trout picatta over Caesar broccoli slaw is something that I’ve loved my whole life.
To begin with this particular recipe, we have to 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 cook it.
The ingredients needed to make Brad's trout picatta over Caesar broccoli slaw:
- Take For the slaw
- Prepare 4 LG broccoli stems
- Prepare 2 carrots
- Prepare Brads Caesar dressing
- Prepare For the fish
- Get 4 trout
- Prepare 2 cups flour
- Make ready 1 tsp each, garlic powder white pepper and paprika
- Make ready 2 eggs beaten
- Prepare 2 cups corn meal
- Get For the sauce
- Get 3 tbs butter
- Prepare 1 LG shallot, minced
- Get 1 tsp minced garlic
- Take 4 tbs vodka or white wine
- Take 3 tbs the flour mixture for the fish
- Prepare Juice of 1 lemon
- Make ready 1 tsp granulated chicken bouillon
- Take Whipping cream
- Make ready 2 tbs capers
- Prepare 3 tbs shredded parmesan cheese
This Chinese slaw uses broccoli slaw mix and ramen noodles with some common pantry items to make a versatile salad for any occasion. Pour the dressing over the coleslaw mix and toss to coat. Drizzle over slaw; toss to coat. Top it with a Caesar salad slaw for a quick and easy dinner that's fresh.
Instructions to make Brad's trout picatta over Caesar broccoli slaw:
- In a food processor, grate the broccoli stem and carrot. Place in a mixing bowl and toss with Brad's Caesar dressing. Set aside.
- 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.
- 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.
- Stir often. Add a little cream when sauce starts getting toreado thick. Do this the whole time you are frying the fish.
- Heat a half inch of oil in a frying pan on medium.
- Set up battering station. First flour, then beaten egg, then cornmeal.
- 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.
- Plate slaw. Place filets on top. Cover with sauce. Garnish with parmesan. Serve immediately. Enjoy.
Drizzle over slaw; toss to coat. Top it with a Caesar salad slaw for a quick and easy dinner that's fresh. Broccoli, carrots, red cabbage, peas, quinoa, spicy Thai peanut sauce and chile flakes, topped with sriracha slaw and fresh cilantro. Sustainable, baked salmon served over brown rice noodles tossed in a caper-picatta. Brad's trout picatta over Caesar broccoli slaw instructions.
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