Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, brad's trout picatta over caesar broccoli slaw. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Brad's trout picatta over Caesar broccoli slaw is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Brad's trout picatta over Caesar broccoli slaw is something that I’ve loved my whole life. They are nice and they look wonderful.
Ingredients Brad's trout picatta over Caesar broccoli slaw. Enjoy this refrigerated broccoli slaw salad spiced up with chili garlic dressing - a delicious side dish. In large bowl, toss all slaw ingredients. Pour dressing over slaw mixture; toss until coated.
To begin with this recipe, we must first prepare a few components. You can cook brad's trout picatta over caesar broccoli slaw using 21 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Brad's trout picatta over Caesar broccoli slaw:
- Take For the slaw
- Get 4 LG broccoli stems
- Get 2 carrots
- Get Brads Caesar dressing
- Make ready For the fish
- Prepare 4 trout
- Make ready 2 cups flour
- Take 1 tsp each, garlic powder white pepper and paprika
- Take 2 eggs beaten
- Make ready 2 cups corn meal
- Get For the sauce
- Get 3 tbs butter
- Make ready 1 LG shallot, minced
- Get 1 tsp minced garlic
- Prepare 4 tbs vodka or white wine
- Prepare 3 tbs the flour mixture for the fish
- Make ready Juice of 1 lemon
- Take 1 tsp granulated chicken bouillon
- Take Whipping cream
- Prepare 2 tbs capers
- Take 3 tbs shredded parmesan cheese
This Chinese slaw uses broccoli slaw mix and ramen noodles with some common pantry items to make a versatile salad for any occasion. Pour the dressing over the coleslaw mix and toss to coat. Give your slaw recipe a flavorful hint of Thailand by cooking broccoli slaw and chicken in peanut sauce and sesame oil. So I set out to modernize this retro.
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.
Give your slaw recipe a flavorful hint of Thailand by cooking broccoli slaw and chicken in peanut sauce and sesame oil. So I set out to modernize this retro. Brad's trout picatta over Caesar broccoli slaw Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, brad's trout picatta over caesar broccoli slaw. One of my favorites food recipes.
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