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Brad's trout picatta over Caesar broccoli slaw
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A picture of Brad's trout picatta over Caesar broccoli slaw.

Brad's trout picatta over Caesar broccoli slaw

wingmaster835
wingmaster835 @wingmaster
Sequim Washington

Brad's trout picatta over Caesar broccoli slaw

wingmaster835
wingmaster835 @wingmaster
Sequim Washington
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Ingredients

  1. For the slaw
  2. 4LG broccoli stems
  3. 2carrots
  4. Brads Caesar dressing
  5. For the fish
  6. 4trout
  7. 2 cupsflour
  8. 1 tspeach, garlic powder white pepper and paprika
  9. 2eggs beaten
  10. 2 cupscorn meal
  11. For the sauce
  12. 3 tbsbutter
  13. 1LG shallot, minced
  14. 1 tspminced garlic
  15. 4 tbsvodka or white wine
  16. 3 tbsthe flour mixture for the fish
  17. Juice of 1 lemon
  18. 1 tspgranulated chicken bouillon
  19. Whipping cream
  20. 2 tbscapers
  21. 3 tbsshredded parmesan cheese
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Steps

  1. 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. 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. 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. 4

    Stir often. Add a little cream when sauce starts getting toreado thick. Do this the whole time you are frying the fish.

  5. 5

    Heat a half inch of oil in a frying pan on medium.

  6. 6

    Set up battering station. First flour, then beaten egg, then cornmeal.

  7. 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. 8

    Plate slaw. Place filets on top. Cover with sauce. Garnish with parmesan. Serve immediately. Enjoy.

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wingmaster835
wingmaster835 @wingmaster
on May 02, 2018 00:40
Sequim Washington
cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.
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Comments

aching chang
aching chang @cook_12222406
May 02, 2018 02:45
Ate you can speak indonesian?
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