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

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, pecan crusted cod with a buerre blanc sauce. It is one of my favorites food recipes. This time, I will make it a bit unique. 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. If it does, your emulsion has broken. In a food processor, combine all the ingredients for the pecan crust.

Pecan crusted cod with a buerre blanc sauce is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Pecan crusted cod with a buerre blanc sauce is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must first 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 cook it.

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

Arrange cod fillets, skin-down, on a baking sheet lined with a silicone baking mat. With a pastry brush or even a paper towel, brush the fillets with lemon juice and then melted butter. Season with Kosher salt and with a pinch of white pepper – about the amount of pepper you can pick up between your thumb. A beurre blanc sauce is a popular French sauce, originating from the Loire Valley in France.

Steps 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.

It is made from reducing white wine (Muscadet or Sauvignon Blanc) shallots and typically some kind of herb (parsley, thyme, tarragon) adding heavy cream, and then creating an "emulsion" by slowing adding. Pecan-Crusted Pork Tenderloin Pinwheels with Carolina Mustard SaucePork. Pecan-crusted Gulf Fish of the Day with Rum Beurre Blanc. 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. Beurre blanc—literally translated from French as "white butter wine sauce"—is a hot emulsified butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet).

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