Recipe: Oishi Brad's trout picatta over Caesar broccoli slaw For Vegan's Friend

Brad's trout picatta over Caesar broccoli slaw. Brad's big black bath brush broke. Bright blows the broom on the brook's bare brown banks. Salty broccoli, salty broccoli, salty broccoli.

Asian Broccoli Slaw This is very easy to make and quite satisfying to eat. Place broccoli in large bowl and pour cooled noodles over broccoli with sunflower seeds and other ingredients. This gets better the longer it sits but still good when it is freshly made. You can Cook Brad's trout picatta over Caesar broccoli slaw using 21 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Brad's trout picatta over Caesar broccoli slaw

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

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..

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. Pour over dressing and toss to combine. Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.