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

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, brad's trout picatta over caesar broccoli slaw. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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

To get started with this particular recipe, we have to 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 it.

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

1. Take For the slaw
2. Take 4 LG broccoli stems
3. Make ready 2 carrots
4. Prepare Brads Caesar dressing
5. Make ready For the fish
6. Make ready 4 trout
7. Get 2 cups flour
8. Prepare 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. Take 3 tbs butter
13. Make ready 1 LG shallot, minced
14. Take 1 tsp minced garlic
15. Take 4 tbs vodka or white wine
16. Get 3 tbs the flour mixture for the fish
17. Prepare Juice of 1 lemon
18. Make ready 1 tsp granulated chicken bouillon
19. Take Whipping cream
20. Prepare 2 tbs capers
21. Prepare 3 tbs shredded parmesan cheese

Instructions 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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