Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, pecan crusted cod with a buerre blanc sauce. It is one of my favorites. For mine, I will make it a 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 viral meals on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice 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:
- Make ready Pecan Crust
- Get 1 cup pecans, roasted
- Make ready 1/4 cup bread crumbs
- Take Fish
- Take 2 cod fillets (6oz)
- Take 2 tbsp olive oil
- Prepare 1/2 tbsp salt
- Make ready 1/2 tbsp white pepper
- Get 1 tbsp onion powder
- Get 1 tbsp garlic powder
- Get Buerre Blanc
- Make ready 2 shallots, chopped
- Prepare 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
Have all the ingredients measured and handy before starting as this sauce comes together rather quickly. I served the pecan crusted halibut with some rice, and a fresh vegetable medley on the side. The fish flaked so easily, and the crumb topping with the drizzled lemon wine sauce was out of this world good. I sure hope you will consider giving this recipe for pecan crusted halibut with lemon wine sauce a try.
Steps 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.
This lemon beurre blanc sauce recipe features lemon juice, shallots, butter, white wine, and crème fraîche and is perfect for grilled salmon or chicken. Put some diced shallot and white wine in a saucepan. Bring to the boil and cook until the volume of liquid has reduced by half. The shallots should be softened but not coloured. Now let's start by making the lemon buerre blanc sauce.
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