Recipe of Mario Batali Brad's trout picatta over Caesar broccoli slaw

Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, brad's trout picatta over caesar broccoli slaw. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Trout is a great type of fish to get that crispy skin we are talking about. Other great options, branzino, mackerel, sea bass, flounder and even salmon. It's all about technique and this Crispy Trout with Green Goddess Broccoli Slaw recipe will walk you through exactly how to get that crispy crisp! Brad's trout picatta over Caesar broccoli slaw.

Brad's trout picatta over Caesar broccoli slaw is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Brad's trout picatta over Caesar broccoli slaw is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook brad's trout picatta over caesar broccoli slaw using 21 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Brad's trout picatta over Caesar broccoli slaw:

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

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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.

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