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The ingredients needed to prepare Brad's keto friendly walleye w/ basil caper browned butter sauce:
- Prepare of For the fish.
- Get 2 lbs of walleye fillets.
- Prepare of Salt, black pepper, garlic powder.
- Prepare of Canola oil for frying.
- Prepare of For the veggies.
- Provide 1 of zucchini.
- You need 2 of yellow crooked neck squash.
- Prepare 1 of shallot.
- Take 2 of leeks.
- Use 3 stalks of celery.
- Provide 1 bunch of baby boy choy, just the white.
- Provide of For the sauce.
- Use 12 tbs of sweet cream butter.
- Use 1/4 cup of white wine.
- Get 1/4 cup of chopped fresh basil.
- Use 3 tbs of fresh lemon juice.
- Get 2 tbs of capers, rinsed and drained.
- Provide 1 pinch of 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..
Remove from heat and stir in lemon juice and capers. Pour sauce over fish and serve. Pick leaves off basil and roughly chop. Rinse, trim off ends and thinly slice green garlic. We're serving a pan sauce of toasty brown butter and briny capers to bring it all together. (Your turnip may be red or purple-topped, and your chard may have In this simple take on steakhouse fare, tender beef medallions complement a duo of potatoes and turnip—roasted with dried basil, sage, oregano.
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