Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, pecan crusted cod with a buerre blanc sauce. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Pecan crusted cod with a buerre blanc sauce is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. Pecan crusted cod with a buerre blanc sauce is something which I’ve loved my whole life. They’re fine 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. If it does, your emulsion has broken. In a food processor, combine all the ingredients for the pecan crust.
To get started with this recipe, we have to prepare a few components. 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:
- Make ready Pecan Crust
- Make ready 1 cup pecans, roasted
- Make ready 1/4 cup bread crumbs
- Make ready Fish
- Take 2 cod fillets (6oz)
- Make ready 2 tbsp olive oil
- Prepare 1/2 tbsp salt
- Take 1/2 tbsp white pepper
- Prepare 1 tbsp onion powder
- Prepare 1 tbsp garlic powder
- Take Buerre Blanc
- Get 2 shallots, chopped
- Make ready 2 clove garlic, minced
- Get 1/4 cup white wine
- Take 5 tbsp unsalted butter, cold, cubed
- Make ready 1/2 tsp salt
- Prepare 1/2 tsp pepper
Continuing my summertime Iceland adventure as the chef with. This is "Baked Cod with Beurre Blanc Sauce" by WILLIAMS PHOTO AGENCY on Vimeo, the home for high quality videos and the people who love them. Pecan-Crusted Pork Tenderloin Pinwheels with Carolina Mustard SaucePork. Strain the beurre blanc through a strainer to remove solids.
Instructions to make Pecan crusted cod with a buerre blanc sauce:
- Preheat oven to 400'F.
- In a food processor, combine the pecans and bread crumbs then puree.
- Season fish. Heat oil in pan.
- Add fish to pan and sear for 2 minutes.
- Flip fish then add pecan crust mixture on top of fish. Then place pan in oven.
- Bake for 6-8 minutes or until fish is cooked and crust is golden brown.
- In a small sauce pot, combine the shallots, garlic, and wine together. Bring up to a boil and reduce to a simmer.
- Reduce the wine by half. Then whisk in the butter one cube at a time. Then season. Should be a nice and thick sauce.
- Serve on top of burre blanc sauce.
Carefully fold in the lump crabmeat and correct seasonings. Keep sauce warm while fish is Thanks - it's very rich, but I liked the tang that the horseradish gave the sauce. It's equally good with a couple of finely chopped shallots instead of. Stir in pecans and cayenne pepper Serve over steamed cauliflower. Butternut Squash Tortellini with Brown Butter Sauce.
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