Hello everybody, it is Jim, welcome to my recipe page. 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. For mine, I am going to make it a little bit unique. This will be really delicious.
Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice. Combine anchovies, grated Parmesan, oil, and lemon juice in a small bowl; season with salt and pepper. To speed preparation, use shredded broccoli slaw from the produce aisle. Pour the dressing over the coleslaw mix and toss to coat.
Brad's trout picatta over Caesar broccoli slaw is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Brad's trout picatta over Caesar broccoli slaw is something which I’ve loved my entire 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 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:
- Get For the slaw
- Make ready 4 LG broccoli stems
- Get 2 carrots
- Get Brads Caesar dressing
- Take For the fish
- Make ready 4 trout
- Take 2 cups flour
- Prepare 1 tsp each, garlic powder white pepper and paprika
- Take 2 eggs beaten
- Make ready 2 cups corn meal
- Take For the sauce
- Make ready 3 tbs butter
- Prepare 1 LG shallot, minced
- Get 1 tsp minced garlic
- Take 4 tbs vodka or white wine
- Make ready 3 tbs the flour mixture for the fish
- Take Juice of 1 lemon
- Get 1 tsp granulated chicken bouillon
- Get Whipping cream
- Get 2 tbs capers
- Prepare 3 tbs shredded parmesan cheese
This gets better the longer it sits but still good when it is freshly made. Brad's big black bath brush broke. Bright blows the broom on the brook's bare brown banks. Salty broccoli, salty broccoli, salty broccoli.
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.
Bright blows the broom on the brook's bare brown banks. Salty broccoli, salty broccoli, salty broccoli. Sinful Caesar sipped his snifter, seized his knees, and sneezed. Meanwhile, in a medium bowl, stir together the broccoli slaw, cilantro, and green onion, tossing gently to combine. Stir in the mayonnaise and lime juice until blended.
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