Brad's trout picatta over Caesar broccoli slaw. Brad's trout picatta over Caesar broccoli slaw. This easy broccoli salad will be a star at your next potluck or family dinner. Top it with a Caesar salad slaw for a quick and easy dinner that's fresh and light.

Brad's trout picatta over Caesar broccoli slaw Brad's big black bath brush broke. Bright blows the broom on the brook's bare brown banks. Salty broccoli, salty broccoli, salty broccoli. This Tasty Brad's trout picatta over Caesar broccoli slaw using 21 easy ingredients and 8 simple steps. This is guide how achieve it.

Ingredients of Brad's trout picatta over Caesar broccoli slaw

  1. Prepare of For the slaw.
  2. It’s 4 of LG broccoli stems.
  3. Prepare 2 of carrots.
  4. Prepare of Brads Caesar dressing.
  5. Prepare of For the fish.
  6. Prepare 4 of trout.
  7. It’s 2 cups of flour.
  8. Prepare 1 tsp of each, garlic powder white pepper and paprika.
  9. You need 2 of eggs beaten.
  10. You need 2 cups of corn meal.
  11. Prepare of For the sauce.
  12. It’s 3 tbs of butter.
  13. Prepare 1 of LG shallot, minced.
  14. It’s 1 tsp of minced garlic.
  15. Prepare 4 tbs of vodka or white wine.
  16. It’s 3 tbs of the flour mixture for the fish.
  17. Prepare of Juice of 1 lemon.
  18. Prepare 1 tsp of granulated chicken bouillon.
  19. Prepare of Whipping cream.
  20. You need 2 tbs of capers.
  21. You need 3 tbs of shredded parmesan cheese.

Sinful Caesar sipped his snifter, seized his knees, and sneezed. Singing Sammy sung songs on sinking sand. To speed preparation, use shredded broccoli slaw from the produce aisle. Jordan Knigge of Addicted fishing goes over his method for filleting trout.

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

  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..

Pour over broccoli mixture and toss to coat. Tip: After tossing, refrigerate mayonnaise-based slaws at least an hour (and up to a day) to ensure that the flavors blend before serving. Broccoli slaw is the perfect crunchy base for this tasty chilled salad with cranberries and walnuts. It's versatile, too–experiment by adding diced apples or crumbled bacon. Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.

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