Recipe of Perfect Brad's keto friendly walleye w/ basil caper browned butter sauce

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, brad's keto friendly walleye w/ basil caper browned butter sauce. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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To begin with this recipe, we must prepare a few ingredients. You can have brad's keto friendly walleye w/ basil caper browned butter sauce using 18 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Brad's keto friendly walleye w/ basil caper browned butter sauce:

1. Prepare For the fish
2. Prepare 2 lbs walleye fillets
3. Get Salt, black pepper, garlic powder
4. Make ready Canola oil for frying
5. Take For the veggies
6. Make ready 1 zucchini
7. Take 2 yellow crooked neck squash
8. Take 1 shallot
9. Take 2 leeks
10. Prepare 3 stalks celery
11. Make ready 1 bunch baby boy choy, just the white
12. Get For the sauce
13. Prepare 12 tbs sweet cream butter
14. Take 1/4 cup white wine
15. Take 1/4 cup chopped fresh basil
16. Take 3 tbs fresh lemon juice
17. Get 2 tbs capers, rinsed and drained
18. Get 1 pinch granulated chicken bouillon

Instructions to make Brad's keto friendly walleye w/ basil caper browned butter sauce:

1. Start the sauce. In a pan, melt butter over medium low heat. Keep a close eye on it. The solids in the butter will separate and go to the bottom. Stir. Watch while the solids brown. When they brown, remove from heat and place in a separate bowl to stop the cooking process. Be careful or you will burn it. Set aside.
2. Lay out fish. Sprinkle both sides with salt, pepper and garlic. Let sit a few minutes
3. Wipe out pan with paper towels. Heat a little oil in the same pan. Add sliced shallots, sliced leeks, and sliced celery. Saute until shallots turn translucent. Add rest of veggies and saute until tender.
4. Heat a pan with a little more oil. Fry fish couple minutes per side until flaky.
5. Meanwhile, heat another pan without any oil. Add rest of sauce ingredients. Simmer until wine and lemon juice reduce to just 2 tbs liquid. Mix browned butter in and heat through.
6. Plate veggies. Lay fish on top. Drizzle sauce over the top. Serve immediately. Enjoy.

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