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

Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, pecan crusted cod with a buerre blanc sauce. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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Pecan crusted cod with a buerre blanc sauce is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. 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 recipe, we have to first 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 cook that.

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

The sauce became immediately a hit due its great taste. Cook gently until it is reduced by half. Meanwhile mix together the almonds, breadcrumbs, and cheese in a shallow dish. Next, coat the fish with the egg and then transfer it to the almond mixture.

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.

Meanwhile mix together the almonds, breadcrumbs, and cheese in a shallow dish. Next, coat the fish with the egg and then transfer it to the almond mixture. Beurre blanc can sometimes be viewed as tricky to make as without the addition of egg yolk to stabilise the sauce it is prone to split. Ensure that the butter is chilled and added slowly. Have a go at practising this technique with Galton Blackiston's roast cod with lemon beurre blanc and winter.

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