Recipe of Award-winning Brad's keto friendly walleye w/ basil caper browned butter sauce

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, brad's keto friendly walleye w/ basil caper browned butter sauce. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

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

Steps 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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