How to Cook Appetizing Brad's trout picatta over Caesar broccoli slaw

Brad's trout picatta over Caesar broccoli slaw. 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. Meanwhile, in a medium bowl, stir together the broccoli slaw, cilantro, and green onion, tossing gently to combine.

Heat a heavy based frying pan and add some rapeseed oil or vegetable oil (olive oil is a little too strong). Season the chicken all over and pass through the flour to get a even coating all over and add to the pan. Enjoy this refrigerated broccoli slaw salad spiced up with chili garlic dressing - a delicious side dish. You can have Brad's trout picatta over Caesar broccoli slaw using 21 ingredients and 8 steps. Here is how you cook it.

Ingredients of Brad's trout picatta over Caesar broccoli slaw

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

In large bowl, toss all slaw ingredients. Pour dressing over slaw mixture; toss until coated. 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.

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..

This gets better the longer it sits but still good when it is freshly made. 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. Pour vinaigrette over slaw mixture and toss until it is evenly coated. Couple that with the crunch chicken and I was in chicken picatta heaven.

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