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

Brad's trout picatta over Caesar broccoli slaw. Brad's trout picatta over Caesar broccoli slaw. This Chinese slaw uses broccoli slaw mix and ramen noodles with some common pantr. It was a couple of years ago that I first heard about bagged broccoli slaw.

Salty broccoli, salty broccoli, salty broccoli. Sinful Caesar sipped his snifter, seized his knees, and sneezed. Our TUESDAY SPECIAL is ORANGE CHICKEN over RICE served with BROCCOLI!! You can have Brad's trout picatta over Caesar broccoli slaw using 21 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Brad's trout picatta over Caesar broccoli slaw

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

Our Friday Special is Chicken Picatta over Fettuccine 😊 Served with Garlic Bread! Our Friday Special Tuesday Special: BEEF BBQ SANDWICH with FRIES and SLAW! Come have lunch or dinner on our patio or. Pour over broccoli mixture and toss to coat.

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..

Tip: After tossing, refrigerate mayonnaise-based slaws at least an hour (and up to a day) to ensure that the flavors blend before serving. Learn how to cook perfectly fluffy quinoa in this video. It's easy once you know my tips! (Spoiler: Don't cover the pot while cooking!). In this video you will learn how to fillet a trout quick and easy. Jordan Knigge of Addicted fishing goes over his method for filleting trout.

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