Easy Way to Prepare Appetizing Brad's trout picatta over Caesar broccoli slaw

Hello everybody, welcome to our recipe page. Today I will show you a way to make a distinctive 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. 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.

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

Can you imagine an imaginary menagerie manager imagining managing an Crisp crusts crackle crunchily.The crow flew over the river with a lump of raw liver.Sinful Caesar sipped his snifter, seized his knees, and sneezed.To speed preparation, use shredded broccoli slaw from the produce aisle.

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..

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.Brad's big black bath brush broke.

Adding the bacn bits really makes a difference.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.Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.