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The ingredients needed to prepare Brad's fried trout w/ lemon caper bernaise sauce & bacon risotto:
- Get of For the trout.
- Use 5 of fresh trout filets, bones removed, skin on.
- Take 1 pkg of Louisiana brand new Orleans fish fry.
- Use 3 of eggs, beaten.
- Provide of For the sauce.
- Provide 2 of pkgs knorr brand bernaise sauce mix.
- Get 12 Oz of can evaporated milk.
- Take 1/2 cup of water.
- Use 3 tsp of capers, rinsed and drained.
- Use 2 tbs of fresh lemon juice.
- Prepare of For the marscapone.
- Prepare 6 Oz of marscapone cheese, room temperature.
- You need 1/2 tsp of garlic powder.
- Prepare 1/4 cup of minced fresh chives.
- Get Pinch of salt.
- Take of For the braised cabbage.
- Prepare 1 of large head Napa cabbage, course chopped.
- Prepare 1/2 of onion, sliced thin.
- Prepare 3 cloves of garlic, minced.
- Take 2 cups of water.
- Use 1 cup of dry reisling.
- Use 1/2 cup of red wine vinegar.
- Use 2 tsp of granulated chicken bouillon.
- Provide of For the risotto.
- Get 1/2 of onion, chopped.
- Use 3 cloves of minced garlic.
- Provide 1/2 lb of bacon.
- Prepare 1 cup of arborio rice.
- Prepare 1/2 cup of dry reisling.
- Get 4 cups of chicken broth.
- Use 2 tbs of minced chives.
- You need 1/2 cup of shaved parmesan cheese.
- Provide to taste of Salt and pepper.
- Take 2 tbs of butter.
Instructions to make Brad's fried trout w/ lemon caper bernaise sauce & bacon risotto:
- Prepare the trout fillets. Leave skin on. Sprinkle with salt. Set aside..
- Whip together the marscapone ingredients. Chill in the fridge until ready to use..
- Chop bacon into small pieces, fry in a small pan, don't let it get crunchy. Keep it tender. Drain and set aside..
- Try to cook the cabbage, risotto, and fish at the same time so it is all ready at once..
- For the cabbage, drizzle olive oil in a LG stock pot. Add onion and sweat out liquid. Add rest of cabbage ingredients and cook on medium low heat until cabbage is tender..
- For the sauce, whisk together ingredients in a small saucepan. Cook over medium heat until thick and bubbly. Stir very often..
- For the risotto, heat a touch of oil in a large frying pan. Saute onion and garlic until sweated off. Add rice and a touch more oil. Saute until just before rice starts to brown. Add wine and cook stirring often until it is absorbed. Turn heat to medium low. Add chicken broth one cup at a time cooking until the liquid absorbs between adding more. Be careful you might not need all of the broth. If rice is tender on adding the 3rd cup, do not add the 4th..
- When adding the last cup of liquid, add rest of ingredients except salt and pepper. Cook until rice is tender and mixture is creamy, but not too thick or watery. Adjust as needed. Season to taste..
- For the fish. Preheat deep fryer to 375 degrees. Place fish fry in one bowl and beaten egg in another. Dredge fish in batter, then eggs, then back in batter. Deep fry 2 filets at a time for around 4 minutes. Batter should be a light golden brown. Drain on paper towels and keep warm in a 180 degree oven until ready to serve..
- Plate cabbage. Top with 2 trout filets. Cover with brenaise sauce. Top with a dallop of marscapone and sprinkle with a touch of paprika. Add risotto on the side. Garnish with a couple fresh chives. Serve immediately. Enjoy..
Stir in the lemon juice, capers and remaining teaspoon rosemary and remove from the heat. Season with salt and pepper to taste. Transfer cooked fish to a warm serving plate. Add butter to pan and heat until melted. Trout fillets rolled in Gator Wing Batter, pan fried and served with a choice of citrus sauces: Lemon Butter Caper, Almond, or Sea Salt & Lime. www.
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