Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, pecan crusted cod with a buerre blanc sauce. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Pecan crusted cod with a buerre blanc sauce is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Pecan crusted cod with a buerre blanc sauce is something which I have loved my entire life. They are nice and they look wonderful.
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. Here are the basic steps for making a beurre blanc sauce: Cut one pound of butter into cubes.
To get started with this recipe, we have to 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 that.
The ingredients needed to make Pecan crusted cod with a buerre blanc sauce:
- Prepare Pecan Crust
- Prepare 1 cup pecans, roasted
- Get 1/4 cup bread crumbs
- Get Fish
- Prepare 2 cod fillets (6oz)
- Make ready 2 tbsp olive oil
- Make ready 1/2 tbsp salt
- Make ready 1/2 tbsp white pepper
- Take 1 tbsp onion powder
- Get 1 tbsp garlic powder
- Get Buerre Blanc
- Take 2 shallots, chopped
- Get 2 clove garlic, minced
- Get 1/4 cup white wine
- Prepare 5 tbsp unsalted butter, cold, cubed
- Make ready 1/2 tsp salt
- Take 1/2 tsp pepper
Season the cod with Emeril's Essence. A beurre blanc sauce is a popular French sauce, originating from the Loire Valley in France. Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Stir in pecans and cayenne pepper Serve over steamed cauliflower.
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.
Butternut Squash Tortellini with Brown Butter Sauce. Roast Rock Cod with Fennel and Beurre Blanc. honey mustard pecan-crusted cod. We had a wonderful teriyaki salmon (salmon + teriyaki sauce) two weeks ago, and I had the hankering for more fish. I found a great deal on cod fillets at my grocery store and pounced on it. I usually buy frozen fish since.
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