Brad's fried trout w/ lemon caper bernaise sauce & bacon risotto. A sauce built on shallots, white wine and lemon adds complexity. 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. Trout with Lemon-Caper Sauce – Classics with new Pep: Perfect for a festive Sunday dinner with the family.

Ingredients of Brad's fried trout w/ lemon caper bernaise sauce & bacon risotto

1. Prepare of For the trout.
2. Prepare of fresh trout filets, bones removed, skin on.
3. Prepare of Louisiana brand new Orleans fish fry.
4. You need of eggs, beaten.
5. You need of For the sauce.
6. It’s of pkgs knorr brand bernaise sauce mix.
7. It’s of can evaporated milk.
8. You need of water.
9. You need of capers, rinsed and drained.
10. You need of fresh lemon juice.
11. You need of For the marscapone.
12. It’s of marscapone cheese, room temperature.
13. It’s of garlic powder.
14. Prepare of minced fresh chives.
15. You need of salt.
16. You need of For the braised cabbage.
17. It’s of large head Napa cabbage, course chopped.
18. You need of onion, sliced thin.
19. You need of garlic, minced.
20. Prepare of water.
21. Prepare of dry reisling.
22. Prepare of red wine vinegar.
23. It’s of granulated chicken bouillon.
24. You need of For the risotto.
25. It’s of onion, chopped.
26. Prepare of minced garlic.
27. It’s of bacon.
28. It’s of arborio rice.
29. Prepare of dry reisling.
30. It’s of chicken broth.
31. You need of minced chives.
32. Prepare of shaved parmesan cheese.
33. Prepare of Salt and pepper.
34. It’s of butter.

Turn the fillets over and season the flesh with the salt and pepper. Immediately stir in the lemon juice, parsley, capers, and lemon segments. Pour the sauce over the fillets and serve immediately. That's how this humble fish is often described.

Brad's fried trout w/ lemon caper bernaise sauce & bacon risotto instructions

1. Prepare the trout fillets. Leave skin on. Sprinkle with salt. Set aside..
2. Whip together the marscapone ingredients. Chill in the fridge until ready to use..
3. Chop bacon into small pieces, fry in a small pan, don't let it get crunchy. Keep it tender. Drain and set aside..
4. Try to cook the cabbage, risotto, and fish at the same time so it is all ready at once..
5. 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..
6. For the sauce, whisk together ingredients in a small saucepan. Cook over medium heat until thick and bubbly. Stir very often..
7. 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..
8. 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..
9. 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..
10. 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..

The meat from the monkfish tail is sweet, delicate and quite firm, and has a mild shellfish flavour because crustaceans are in fact, a large part of the monkfish's diet. Use this lemon sauce with baked or grilled salmon or tuna, chicken, or turkey cutlets. It's a simple sauce made with fresh lemon, garlic, and butter. This is a super easy sauce to make, and it can be a delicious finishing touch for simple baked, grilled, or broiled fish, shrimp, or chicken. You will love this classic bernaise sauce recipe!