Easiest Way to Prepare Appetizing Brad's trout picatta over Caesar broccoli slaw

Brad's trout picatta over Caesar broccoli slaw. 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.

Ingredients of Brad's trout picatta over Caesar broccoli slaw. See great recipes for Brad's trout picatta over Caesar broccoli slaw too! Brad's trout picatta over Caesar broccoli slaw. You can cook Brad's trout picatta over Caesar broccoli slaw using 21 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Brad's trout picatta over Caesar broccoli slaw

You need of For the slaw.
Prepare 4 of LG broccoli stems.
It's 2 of carrots.
Prepare of Brads Caesar dressing.
Prepare of For the fish.
Prepare 4 of trout.
You need 2 cups of flour.
It's 1 tsp of each, garlic powder white pepper and paprika.
It's 2 of eggs beaten.
Prepare 2 cups of corn meal.
Prepare of For the sauce.
It's 3 tbs of butter.
It's 1 of LG shallot, minced.
Prepare 1 tsp of minced garlic.
It's 4 tbs of vodka or white wine.
It's 3 tbs of the flour mixture for the fish.
Prepare of Juice of 1 lemon.
You need 1 tsp of granulated chicken bouillon.
Prepare of Whipping cream.
You need 2 tbs of capers.
It's 3 tbs of shredded parmesan cheese.

For the slaw, LG broccoli stems, carrots, Brads Caesar dressing, For the fish, trout, flour, each, garlic powder white pepper and paprika Enaas. Saw this and had to cook it. Easiest Way to Prepare Perfect Brad's trout picatta over Caesar broccoli slaw. For the chicken-Poach the chicken breast by placing them in a large deep pot.

Brad's trout picatta over Caesar broccoli slaw step by step

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..

Add bay leaf, black peppercorns, cloves and salt to taste. For the chicken-Poach the chicken breast by placing them in a large deep pot. Cut the cooked chicken into bite size cubes. For the dressing-Using a mortar and pestle pound together garlic,anchovies,paprika and lemon juice. Brad's trout picatta over Caesar broccoli slaw.