Hello, I am Marie. Today, I will show you a way to prepare pecan crusted cod with a buerre blanc sauce recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Pecan crusted cod with a buerre blanc sauce Recipe
Pecan crusted cod with a buerre blanc sauce is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Pecan crusted cod with a buerre blanc sauce is something that I have loved my whole life.
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 can achieve it.
The ingredients needed to make Pecan crusted cod with a buerre blanc sauce:
- Get Pecan Crust
- Make ready 1 cup pecans, roasted
- Make ready 1/4 cup bread cbs
- Get Fish
- Make ready 2 cod fillets (6oz)
- Take 2 tbsp olive oil
- Prepare 1/2 tbsp salt
- Make ready 1/2 tbsp white pepper
- Make ready 1 tbsp onion powder
- Get 1 tbsp garlic powder
- Prepare Buerre Blanc
- Prepare 2 shallots, chopped
- Take 2 clove garlic, minced
- Take 1/4 cup
- Prepare 5 tbsp unsalted butter, cold, cubed
- Take 1/2 tsp salt
- Prepare 1/2 tsp pepper
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 cbs 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 together. Bring up to a boil and reduce to a simmer.
- Reduce the 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.
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