Hello everybody, it’s me, Connelly, welcome to my recipe site. Today, I will show you a way 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 bit unique. 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. 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.
Pecan crusted cod with a buerre blanc sauce is one of the most popular of recent viral foods on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Pecan crusted cod with a buerre blanc sauce is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook pecan crusted cod with a buerre blanc sauce using 17 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Pecan crusted cod with a buerre blanc sauce:
- Take Pecan Crust
- Get 1 cup pecans, roasted
- Prepare 1/4 cup bread crumbs
- Get Fish
- Make ready 2 cod fillets (6oz)
- Make ready 2 tbsp olive oil
- Take 1/2 tbsp salt
- Make ready 1/2 tbsp white pepper
- Get 1 tbsp onion powder
- Prepare 1 tbsp garlic powder
- Prepare Buerre Blanc
- Take 2 shallots, chopped
- Make ready 2 clove garlic, minced
- Get 1/4 cup white wine
- Get 5 tbsp unsalted butter, cold, cubed
- Prepare 1/2 tsp salt
- Take 1/2 tsp pepper
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. This elegant combination of a basic white fish like cod with a simple butter-based sauce is a starting point for any number of variations. This is "Baked Cod with Beurre Blanc Sauce" by WILLIAMS PHOTO AGENCY on Vimeo, the home for high quality videos and the people who love them. A beurre blanc sauce is a popular French sauce, originating from the Loire Valley in France.
Instructions 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.
Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. For the Beurre Blanc ingredients: • ¼ cup white wine (chardonnay: medium-dry to dry) • ¼ cup aged Set sauce aside while you cook the fish. The sauce will thicken slightly during this rest period, which will help it Repeat cooking process for the rest of the fillets. ◘ tip: Cod is a flaky fish so flip with care. Roast Rock Cod with Fennel and Beurre Blanc. Seared Sea Scallops with Sauteed Wild Mushrooms, Fresh Herb Salad, and Roasted Garlic Beurre Blanc.
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