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

Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, brad's keto friendly walleye w/ basil caper browned butter sauce. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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. Make ready For the fish
2. Get walleye fillets
3. Take Salt, black pepper, garlic powder
4. Take Canola oil for frying
5. Prepare For the veggies
6. Get zucchini
7. Get yellow crooked neck squash
8. Make ready shallot
9. Get leeks
10. Prepare celery
11. Prepare baby boy choy, just the white
12. Prepare For the sauce
13. Make ready sweet cream butter
14. Make ready white wine
15. Take chopped fresh basil
16. Get fresh lemon juice
17. Prepare capers, rinsed and drained
18. Take 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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