Hi, I’m Clara. Today, I will show you a way to prepare pecan crusted cod with a buerre blanc sauce recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Pecan crusted cod with a buerre blanc sauce Recipe
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To begin with this recipe, we must 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 can achieve it.
The ingredients needed to make Pecan crusted cod with a buerre blanc sauce:
- Get Pecan Crust
- Take 1 cup pecans, roasted
- Prepare 1/4 cup bread cbs
- Make ready Fish
- Take 2 cod fillets (6oz)
- Take 2 tbsp olive oil
- Make ready 1/2 tbsp salt
- Take 1/2 tbsp white pepper
- Take 1 tbsp onion powder
- Take 1 tbsp garlic powder
- Make ready Buerre Blanc
- Make ready 2 shallots, chopped
- Get 2 clove garlic, minced
- Make ready 1/4 cup white
- Prepare 5 tbsp unsalted butter, cold, cubed
- Get 1/2 tsp salt
- Make ready 1/2 tsp pepper
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 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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