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

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, pecan crusted cod with a buerre blanc sauce. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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.

Pecan crusted cod with a buerre blanc sauce is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Pecan crusted cod with a buerre blanc sauce is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular 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 can achieve it.

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

Simple and quick but elegant enough for company. 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.

In a medium saucepan over medium-high heat, bring the lemon juice, wine, and shallots to a boil. 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. Salt and pepper the trout, dip in buttermilk mixture and dredge in flour and pecan mixture. Flaky panko crusted cod made fancy with jumbo grilled shrimp and a light lemon beurre blanc!.

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