Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, brad's keto friendly walleye w/ basil caper browned butter sauce. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Brad's keto friendly walleye w/ basil caper browned butter sauce is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Brad's keto friendly walleye w/ basil caper browned butter sauce is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few components. 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 it.
The ingredients needed to make Brad's keto friendly walleye w/ basil caper browned butter sauce:
- Take For the fish
- Make ready 2 lbs walleye fillets
- Get Salt, black pepper, garlic powder
- Prepare Canola oil for frying
- Prepare For the veggies
- Make ready 1 zucchini
- Make ready 2 yellow crooked neck squash
- Prepare 1 shallot
- Take 2 leeks
- Prepare 3 stalks celery
- Prepare 1 bunch baby boy choy, just the white
- Take For the sauce
- Get 12 tbs sweet cream butter
- Take 1/4 cup white wine
- Prepare 1/4 cup chopped fresh basil
- Take 3 tbs fresh lemon juice
- Get 2 tbs capers, rinsed and drained
- Prepare 1 pinch granulated chicken bouillon
Instructions to make Brad's keto friendly walleye w/ basil caper browned butter sauce:
- 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.
- Lay out fish. Sprinkle both sides with salt, pepper and garlic. Let sit a few minutes
- 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.
- Heat a pan with a little more oil. Fry fish couple minutes per side until flaky.
- 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.
- Plate veggies. Lay fish on top. Drizzle sauce over the top. Serve immediately. Enjoy.
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