Brad's keto friendly walleye w/ basil caper browned butter sauce. Great recipe for Brad's keto friendly walleye w/ basil caper browned butter sauce. My roommates are on the keto diet. He asked me to make him dinner.

See great recipes for Brad's lamb chops w/ vodka, tomato, basil, cream sauce too! See great recipes for Brad's chicken sausage pasta w/ tomato, basil, vodka cream sauce too! Brad's lamb chops w/ vodka, tomato, basil, cream sauce.. 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.

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

Prepare of For the fish.
You need 2 lbs of walleye fillets.
Prepare of Salt, black pepper, garlic powder.
It's of Canola oil for frying.
You need of For the veggies.
It's 1 of zucchini.
Prepare 2 of yellow crooked neck squash.
Prepare 1 of shallot.
You need 2 of leeks.
Prepare 3 stalks of celery.
You need 1 bunch of baby boy choy, just the white.
You need of For the sauce.
Prepare 12 tbs of sweet cream butter.
Prepare 1/4 cup of white wine.
Prepare 1/4 cup of chopped fresh basil.
It's 3 tbs of fresh lemon juice.
You need 2 tbs of capers, rinsed and drained.
Prepare 1 pinch of granulated chicken bouillon.

He asked me to make him dinner. So here is a great tasting carb free meal. Crush capers in a small bowl with the back of a spoon. A Lemon Butter Sauce with Crispy Pan Fried Fish that would be perfectly at home in a posh restaurant, yet is so quick to make at home!

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

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..

Browning the butter gives the sauce a rich, nutty aroma which pairs beautifully with fresh lemon, as well as thickening the sauce and giving it a gorgeous golden colour. Be very careful with the lemon because you have both juice and zest. I cut back on the lemon and it was still overwhelming. To try to cut the tangy-ness and bitterness, I added a little bit of sugar, but then it came out too sweet. Beat the eggs and water together in a bowl until smooth; set aside.