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Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, brad's fried trout w/ lemon caper bernaise sauce & bacon risotto. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Brad's fried trout w/ lemon caper bernaise sauce & bacon risotto is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Brad's fried trout w/ lemon caper bernaise sauce & bacon risotto is something which I’ve loved my entire life.

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. Line a baking dish with aluminum foil and spray with cooking spray.

To get started with this recipe, we must prepare a few components. You can have brad's fried trout w/ lemon caper bernaise sauce & bacon risotto using 34 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Brad's fried trout w/ lemon caper bernaise sauce & bacon risotto:

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

Remove the skillet from the heat, then add the remaining ingredients to the skillet. Quickly stir the sauce so that it turns into a semi-creamy sauce, then pour it over the freshly baked trout. Use this lemon sauce with baked or grilled salmon or tuna, chicken, or turkey cutlets. It is an excellent sauce to use to gussy up plain sauteed turkey cutlets or baked chicken breasts or drizzle it over baked salmon or tuna fillets.

Steps to make Brad's fried trout w/ lemon caper bernaise sauce & bacon risotto:

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.

You will love this classic bernaise sauce recipe! It is a delicious tarragon and butter sauce for your next steak dinner. It's called sauce béarnaise in French. Milk-Braised Pork With Lemon-Caper Mashed Potatoes. That's how this humble fish is often described.

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