Simple Way to Prepare Award-winning Brad's trout picatta over Caesar broccoli slaw

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We hope you got insight from reading it, now let's go back to brad's trout picatta over caesar broccoli slaw recipe. To make brad's trout picatta over caesar broccoli slaw you only need 21 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to cook Brad's trout picatta over Caesar broccoli slaw:

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

Steps to make Brad's trout picatta over Caesar broccoli slaw:

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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