How to Make Favorite Brad's trout picatta over Caesar broccoli slaw

Hello everybody, I hope you are having an amazing day. Today I will show you a way to prepare a special dish, Brad's trout picatta over Caesar broccoli slaw. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Brad's trout picatta over Caesar broccoli slaw Recipe. Broccoli slaw is the perfect crunchy base for this tasty chilled salad with cranberries and walnuts. This broccoli slaw with red onion and a creamy yogurt-lime juice dressing is served over crunchy Pretzel Crisps(R).

You can have Brad's trout picatta over Caesar broccoli slaw using 21 ingredients and 8 steps. Here is how you cook that.

Ingredients of Brad's trout picatta over Caesar broccoli slaw

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

Salty broccoli, salty broccoli, salty broccoli.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.

Brad's trout picatta over Caesar broccoli slaw instructions

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..

Starting at the crown, thinly slice both halves, including the stalk (alternatively, you can slice both broccoli and brussels sprouts in a food processor).Brad's big black bath brush broke.Bright blows the broom on the brook's bare brown banks.

I took a cue from Paula Deen and the Food Network, lightening it up yet added a tangy vinaigrette, seeds and dried cranberries to round out the flavors.Pour vinaigrette over slaw mixture and toss until it is evenly coated.The very best Broccoli Slaw Dressing EVER!!!Secret ingredients: estragon, honey and dijon mustard!Butterfly Shrimp with fries and cole slaw.