Steps to Cook Super Quick Pecan crusted cod with a buerre blanc sauce

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

1. You need of Pecan Crust.
2. Take 1 cup of pecans, roasted.
3. Take 1/4 cup of bread crumbs.
4. Prepare of Fish.
5. Prepare 2 of cod fillets (6oz).
6. You need 2 tbsp of olive oil.
7. Make ready 1/2 tbsp of salt.
8. You need 1/2 tbsp of white pepper.
9. It’s 1 tbsp of onion powder.
10. Make ready 1 tbsp of garlic powder.
11. Make ready of Buerre Blanc.
12. Take 2 of shallots, chopped.
13. You need 2 clove of garlic, minced.
14. Prepare 1/4 cup of white wine.
15. It’s 5 tbsp of unsalted butter, cold, cubed.
16. Prepare 1/2 tsp of salt.
17. 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

1. Preheat oven to 400'F..
2. In a food processor, combine the pecans and bread crumbs then puree..
3. Season fish. Heat oil in pan..
4. Add fish to pan and sear for 2 minutes..
5. Flip fish then add pecan crust mixture on top of fish. Then place pan in oven..
6. Bake for 6-8 minutes or until fish is cooked and crust is golden brown..
7. In a small sauce pot, combine the shallots, garlic, and wine together. Bring up to a boil and reduce to a simmer..
8. Reduce the wine by half. Then whisk in the butter one cube at a time. Then season. Should be a nice and thick sauce..
9. 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.