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Brad's trout picatta over Caesar broccoli slaw
Brad's trout picatta over Caesar broccoli slaw

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Go up the stairs. Stroll up the stairs to where you live or work as opposed to using the elevator. Obviously this isn’t as plausible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a excellent way to get some exercise in. If you do work on a extremely high floor, why not get off the elevator a few floors earlier and walk the rest of the way? So many people pick the elevator over clambering even a single flight of stairs. That one flight of stairs—when taken a several times a day—can be just the additional boost that your system needs.

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We hope you got benefit from reading it, now let’s go back to brad's trout picatta over caesar broccoli slaw recipe. You can have brad's trout picatta over caesar broccoli slaw using 21 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to prepare Brad's trout picatta over Caesar broccoli slaw:
  1. You need For the slaw
  2. Use 4 LG broccoli stems
  3. Provide 2 carrots
  4. Use Brads Caesar dressing
  5. Use For the fish
  6. Prepare 4 trout
  7. You need 2 cups flour
  8. Take 1 tsp each, garlic powder white pepper and paprika
  9. Provide 2 eggs beaten
  10. Prepare 2 cups corn meal
  11. Prepare For the sauce
  12. Use 3 tbs butter
  13. Get 1 LG shallot, minced
  14. You need 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. Take 1 tsp granulated chicken bouillon
  19. Prepare Whipping cream
  20. Get 2 tbs capers
  21. Prepare 3 tbs shredded parmesan cheese
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.

Combine anchovies, grated Parmesan, oil, and lemon juice in a small bowl; season with salt and pepper. Drizzle over slaw; toss to coat. Brad's big black bath brush broke. Bright blows the broom on the brook's bare brown banks. Salty broccoli, salty broccoli, salty broccoli.

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