How to Prepare Tasty Brad's trout picatta over Caesar broccoli slaw

Brad's trout picatta over Caesar broccoli slaw. Heat butter in a frying pan on medium low heat. Add shallots and saute until they start to brown. Deglaze pan with vodka or wine.

And every year I try to make an amazing trout dish to show people that this fish is not overrated. Brad's fried trout w/ lemon caper bernaise sauce & bacon risotto. Well, it is the opening day of trout fishing again. You can cook 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. You need of For the slaw.
2. Prepare 4 of LG broccoli stems.
3. It's 2 of carrots.
4. You need of Brads Caesar dressing.
5. Prepare of For the fish.
6. You need 4 of trout.
7. You need 2 cups of flour.
8. It's 1 tsp of each, garlic powder white pepper and paprika.
9. Prepare 2 of eggs beaten.
10. Prepare 2 cups of corn meal.
11. You need of For the sauce.
12. It's 3 tbs of butter.
13. It's 1 of LG shallot, minced.
14. It's 1 tsp of minced garlic.
15. Prepare 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. It's 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.

And every year I try to make an amazing trout dish to show people that this fish is not overrated. It is actually a very delectable fish, when treated with respect.. Brad's trout picatta over Caesar broccoli slaw. Brad's trout picatta over Caesar broccoli slaw.

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..

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