Recipe of Ultimate Brad's trout picatta over Caesar broccoli slaw Cooking Basics for Beginners

Brad's big black bath brush broke. Bright blows the broom on the brook's bare brown banks. Salty broccoli, salty broccoli, salty broccoli. Sinful Caesar sipped his snifter, seized his knees, and sneezed.

Brad's trout picatta over Caesar broccoli slaw is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Brad's trout picatta over Caesar broccoli slaw is something that I’ve loved my entire life.

To begin with this recipe, we must 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:

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

Broccoli slaw is the perfect crunchy base for this tasty chilled salad with cranberries and walnuts. It's versatile, too–experiment by adding diced apples or crumbled bacon. In this video you will learn how to fillet a trout quick and easy. Jordan Knigge of Addicted fishing goes over his method for filleting trout.

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.

In this video you will learn how to fillet a trout quick and easy. Jordan Knigge of Addicted fishing goes over his method for filleting trout. Don't even think about throwing out your broccoli stems. Use a mandoline to slice vegetables into planks, then stack and slice crosswise with a knife for a julienned cut. In another bowl, combine broccoli, celery and apple.

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