Hello everybody, it’s Louise, welcome to our recipe page. 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 am going to make it a little bit tasty. This will be really delicious.
Bring up to a boil and reduce to a simmer. Adding the pieces separately before the previous piece has completely melted. This will keep the sauce from separating.
Pecan crusted cod with a buerre blanc sauce is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. 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 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 can achieve that.
The ingredients needed to make Pecan crusted cod with a buerre blanc sauce:
- Take Pecan Crust
- Prepare 1 cup pecans, roasted
- Prepare 1/4 cup bread crumbs
- Take Fish
- Take 2 cod fillets (6oz)
- Get 2 tbsp olive oil
- Take 1/2 tbsp salt
- Prepare 1/2 tbsp white pepper
- Take 1 tbsp onion powder
- Make ready 1 tbsp garlic powder
- Prepare Buerre Blanc
- Get 2 shallots, chopped
- Make ready 2 clove garlic, minced
- Make ready 1/4 cup white wine
- Make ready 5 tbsp unsalted butter, cold, cubed
- Get 1/2 tsp salt
- Make ready 1/2 tsp pepper
In a food processor, combine all the ingredients for the pecan crust. Puree the mixture until it resembles a mealy texture. In a saute pan, heat the olive oil. When the oil is smoking hot, add the fish.
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.
Top each fish with the pecan crust and finish cooking in the oven. 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. 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 butter cubes into the sauce, little by little.
So that is going to wrap it up with this special food pecan crusted cod with a buerre blanc sauce recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
