Hey everyone, it’s Clark, I hope you are having an amazing day. 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 favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.
Pecan crusted cod with a buerre blanc sauce Recipe. 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.
You can cook Pecan crusted cod with a buerre blanc sauce using 17 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Pecan crusted cod with a buerre blanc sauce
- You need of Pecan Crust.
- Take 1 cup of pecans, roasted.
- Take 1/4 cup of bread crumbs.
- Prepare of Fish.
- Prepare 2 of cod fillets (6oz).
- You need 2 tbsp of olive oil.
- Make ready 1/2 tbsp of salt.
- You need 1/2 tbsp of white pepper.
- It’s 1 tbsp of onion powder.
- Make ready 1 tbsp of garlic powder.
- Make ready of Buerre Blanc.
- Take 2 of shallots, chopped.
- You need 2 clove of garlic, minced.
- Prepare 1/4 cup of white wine.
- It’s 5 tbsp of unsalted butter, cold, cubed.
- Prepare 1/2 tsp of salt.
- Make ready 1/2 tsp of 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.
Pecan crusted cod with a buerre blanc sauce step by step
- 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..
Try it with swordfish, snapper, flounder or any fish with a relatively high fat content, as lean fish are more prone to dry out when baked.In a food processor, combine all the ingredients for the pecan crust.Puree the mix till it resembles a mealy texture.
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.