Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, brad's trout picatta over caesar broccoli slaw. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
I have been craving broccoli something fierce lately. Yes, broccoli as in helloooo, need iron much? Because I am apparently that predictable of a pregnant woman. · Be prepared to love this salad of crisp greens, walnuts and lemony Dijon dressing.
Brad's trout picatta over Caesar broccoli slaw is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Brad's trout picatta over Caesar broccoli slaw is something which I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have brad's trout picatta over caesar broccoli slaw using 21 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Brad's trout picatta over Caesar broccoli slaw:
- Make ready For the slaw
- Prepare 4 LG broccoli stems
- Take 2 carrots
- Prepare Brads Caesar dressing
- Prepare For the fish
- Make ready 4 trout
- Prepare 2 cups flour
- Prepare 1 tsp each, garlic powder white pepper and paprika
- Make ready 2 eggs beaten
- Get 2 cups corn meal
- Make ready For the sauce
- Get 3 tbs butter
- Get 1 LG shallot, minced
- Prepare 1 tsp minced garlic
- Prepare 4 tbs vodka or white wine
- Make ready 3 tbs the flour mixture for the fish
- Get Juice of 1 lemon
- Prepare 1 tsp granulated chicken bouillon
- Prepare Whipping cream
- Make ready 2 tbs capers
- Take 3 tbs shredded parmesan cheese
Heat a small nonstick skillet over medium-high heat. Warm the tortillas, one at a time, turning until heated through. Learn how to cook perfectly fluffy quinoa in this video. It's easy once you know my tips! (Spoiler: Don't cover the pot while cooking!).
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.
A recipe for a lightened-up version of classic broccoli slaw, which can be made ahead and serves a crowd. So I set out to modernize this retro slaw with a few fresh tweaks. The result is easy, lightened-up, and still oh-so-crunchy. Most of the recipes I've seen call for a bag of pre-shredded broccoli slaw. Asian Broccoli Slaw This is very easy to make and quite satisfying to eat.
So that’s going to wrap it up for this special food brad's trout picatta over caesar broccoli slaw recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
