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

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

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To get started with this particular recipe, we must 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 it.

The ingredients needed to make Brad's keto friendly walleye w/ basil caper browned butter sauce:
  1. For the fish
  2. 2 lbs walleye fillets
  3. Salt, black pepper, garlic powder
  4. Canola oil for frying
  5. For the veggies
  6. 1 zucchini
  7. 2 yellow crooked neck squash
  8. 1 shallot
  9. 2 leeks
  10. 3 stalks celery
  11. 1 bunch baby boy choy, just the white
  12. For the sauce
  13. 12 tbs sweet cream butter
  14. 1/4 cup white wine
  15. 1/4 cup chopped fresh basil
  16. 3 tbs fresh lemon juice
  17. 2 tbs capers, rinsed and drained
  18. 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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