Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, pecan crusted cod with a buerre blanc sauce. It is one of my favorites food recipes. For mine, I will make it a little 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. The beurre blanc sauce was fantastic also.
Pecan crusted cod with a buerre blanc sauce is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Pecan crusted cod with a buerre blanc sauce is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have 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:
- Get Pecan Crust
- Make ready 1 cup pecans, roasted
- Prepare 1/4 cup bread crumbs
- Make ready Fish
- Get 2 cod fillets (6oz)
- Take 2 tbsp olive oil
- Get 1/2 tbsp salt
- Take 1/2 tbsp white pepper
- Make ready 1 tbsp onion powder
- Prepare 1 tbsp garlic powder
- Prepare Buerre Blanc
- Get 2 shallots, chopped
- Take 2 clove garlic, minced
- Get 1/4 cup white wine
- Get 5 tbsp unsalted butter, cold, cubed
- Take 1/2 tsp salt
- Make ready 1/2 tsp pepper
Make beurre blanc: In a small saucepan over medium heat, combine wine, vinegar, shallots, thyme and bay leaf. Stir in cream, and boil until liquid is reduced by half; decrease heat to low. In a medium saucepan over medium-high heat, bring the lemon juice, wine, and shallots to a boil. Whisk butter in until completely melted and fully incorporated into sauce.
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.
Add lemon juice, dill, parsley, cooked bacon, and a pinch of salt and pepper. Pour sauce over mahi-mahi and serve. Footnotes Cook's Notes: If you're making the sauce ahead of time, it must be kept warm. If it cools and you try to reheat it, the emulsification of the sauce will break. Take ¾ of a cup of butter, turn the heat down to low- add about a tablespoon at a time to the liquid, whisk constantly until it is smooth.
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