Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, brad's trout picatta over caesar broccoli slaw. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Heat butter in a frying pan on medium low heat. Add shallots and saute until they start to brown. Deglaze pan with vodka or wine.
Brad's trout picatta over Caesar broccoli slaw is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Brad's trout picatta over Caesar broccoli slaw is something which I’ve loved my entire life.
To get started with this particular recipe, we must 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:
- Make ready For the slaw
- Get 4 LG broccoli stems
- Get 2 carrots
- Get Brads Caesar dressing
- Prepare For the fish
- Get 4 trout
- Take 2 cups flour
- Make ready 1 tsp each, garlic powder white pepper and paprika
- Take 2 eggs beaten
- Take 2 cups corn meal
- Get For the sauce
- Get 3 tbs butter
- Take 1 LG shallot, minced
- Make ready 1 tsp minced garlic
- Prepare 4 tbs vodka or white wine
- Prepare 3 tbs the flour mixture for the fish
- Prepare Juice of 1 lemon
- Get 1 tsp granulated chicken bouillon
- Prepare Whipping cream
- Make ready 2 tbs capers
- Make ready 3 tbs shredded parmesan cheese
Sustainable, baked salmon served over brown rice noodles tossed in a caper-picatta sauce and roasted vegetables. It was a couple of years ago that I first heard about bagged broccoli slaw. See great recipes for Brad's trout picatta over Caesar broccoli slaw too! Brad's trout picatta over Caesar broccoli slaw.
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.
Saw this and had to cook it. See great recipes for Chicken Piccata, Brad's stuffed chicken picatta too!. Brad's trout picatta over Caesar broccoli slaw. They taste delicious as is, but I like to sprinkle with. Brad's trout picatta over Caesar broccoli slaw.
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