Pecan crusted cod with a buerre blanc sauce
Pecan crusted cod with a buerre blanc sauce

Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, pecan crusted cod with a buerre blanc sauce. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Beurre blanc is an emulsified butter-based sauce that's perfect with fish and seafood. It's easy to make as long as you take care while whisking. Beurre blanc is really meant to be made and used immediately, but you can make it ahead, with a few caveats.

Pecan crusted cod with a buerre blanc sauce is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Pecan crusted cod with a buerre blanc sauce is something which I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. You can have pecan crusted cod with a buerre blanc sauce using 17 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Pecan crusted cod with a buerre blanc sauce:
  1. Make ready Pecan Crust
  2. Prepare 1 cup pecans, roasted
  3. Take 1/4 cup bread crumbs
  4. Make ready Fish
  5. Take 2 cod fillets (6oz)
  6. Take 2 tbsp olive oil
  7. Prepare 1/2 tbsp salt
  8. Get 1/2 tbsp white pepper
  9. Make ready 1 tbsp onion powder
  10. Prepare 1 tbsp garlic powder
  11. Prepare Buerre Blanc
  12. Make ready 2 shallots, chopped
  13. Prepare 2 clove garlic, minced
  14. Get 1/4 cup white wine
  15. Take 5 tbsp unsalted butter, cold, cubed
  16. Prepare 1/2 tsp salt
  17. Get 1/2 tsp pepper

This elegant combination of a basic white fish like cod with a simple butter-based sauce is a starting point for any number of variations. This classic French sauce of butter, wine, and cream is a luxurious accompaniment to fish. Maybe I'm just cooking challenged when it comes to Beurre Blanc. Are you supposed to cool the vinegar Great flavor.

Instructions to make Pecan crusted cod with a buerre blanc sauce:
  1. Preheat oven to 400'F.
  2. In a food processor, combine the pecans and bread crumbs then puree.
  3. Season fish. Heat oil in pan.
  4. Add fish to pan and sear for 2 minutes.
  5. Flip fish then add pecan crust mixture on top of fish. Then place pan in oven.
  6. Bake for 6-8 minutes or until fish is cooked and crust is golden brown.
  7. In a small sauce pot, combine the shallots, garlic, and wine together. Bring up to a boil and reduce to a simmer.
  8. Reduce the wine by half. Then whisk in the butter one cube at a time. Then season. Should be a nice and thick sauce.
  9. Serve on top of burre blanc sauce.

Served this with the Alaska Salmon Bake with Pecan Crunch Coating from this website. Roast Rock Cod with Fennel and Beurre Blanc. Seared Sea Scallops with Sauteed Wild Mushrooms, Fresh Herb Salad, and Roasted Garlic Beurre Blanc. Beurre blanc—literally translated from French as "white butter"—is a hot emulsified butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and grey shallots into which, softened, whole butter is whisked in off the heat to prevent separation. Pecan-crusted Gulf Fish of the Day with Rum Beurre Blanc.

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