The best Brad's trout picatta over Caesar broccoli slaw

Whether you are an university student just starting your very own cooking experiments or an experienced cook with several dinner events under your belt, there is always something brand-new to find out about cooking. We hope these Brad's trout picatta over Caesar broccoli slaw recipe and tips can help you in your kitchen tonight, and also get used to fantastic home-cooked meals.

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.

Provide For the slaw.
Use LG broccoli stems.
Use carrots.
Use Brads Caesar dressing.
Prepare For the fish.
You need trout.
Use flour.
Provide each, garlic powder white pepper and paprika.
Prepare eggs beaten.
You need to prepare corn meal.
Provide For the sauce.
You need butter.
Provide LG shallot, minced.
Provide minced garlic.
You need vodka or white wine.
Use the flour mixture for the fish.
Provide Juice of 1 lemon.
Prepare granulated chicken bouillon.
You need Whipping cream.
Provide capers.
Provide shredded parmesan cheese.

Short Tips:

If a recipe says to use a particular sort of pan, then use that pan. If you merely own one nonstick pan, the best tip we can provide you with is to wait for a good sale at a kitchen store, then get yourself a chrome steel pan and a cast iron frying pan. Additionally its good idea to switch low cost nonstick pans every few years, as the coating can wear down over the years.

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..

I was paging through a I found it up among the other pre-fab produce items I gloss over because I don't usually buy them The recipe was a salad topped with chicken, and the author said the beauty of the broccoli slaw was that. To speed preparation, use shredded broccoli slaw from the produce aisle. Adding the bacn bits really makes a difference. You can find broccoli slaw in the bagged salad section of your grocery store. 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.

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