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

Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, pecan crusted cod with a buerre blanc sauce. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Pecan crusted cod with a buerre blanc sauce is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Pecan crusted cod with a buerre blanc sauce is something which I’ve loved my entire life. They’re nice and they look wonderful.

Note: Beurre blanc is an emulsified sauce made by first reducing wine, vinegar, and shallots in a saucepan until nearly dry, and then whisking in cubes of cold butter. The resulting sauce is thick and velvety and should look nothing like melted butter. Pecan crusted cod with a buerre blanc sauce This is a tasty meal and not much work to get there.

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

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

Take ¾ of a cup of butter, turn the heat down to low- add about a tablespoon at a time to the liquid, whisk constantly until it is smooth. Whisk butter in until completely melted and fully incorporated into sauce. Add lemon juice, dill, parsley, cooked bacon, and a pinch of salt and pepper. Pour sauce over mahi-mahi and serve.

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.

This lemon beurre blanc sauce recipe features lemon juice, shallots, butter, white wine, and crème fraîche and is perfect for grilled salmon or chicken. Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting as this sauce comes together rather quickly. Simple and quick but elegant enough for company. For beurre blanc: In a small heavy saucepan boil wine, vinegar, shallot, thyme, bay leaf and pepper to taste until liquid is evaporated.

So that is going to wrap this up for this special food pecan crusted cod with a buerre blanc sauce recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!