Recipe of Award-winning Pecan crusted cod with a buerre blanc sauce

Hello everybody, it’s me, Dave, welcome to my recipe page. 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 favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Pecan crusted cod with a buerre blanc sauce is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Pecan crusted cod with a buerre blanc sauce is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first 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 cook it.

The ingredients needed to make Pecan crusted cod with a buerre blanc sauce:

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

Steps to make Pecan crusted cod with a buerre blanc sauce:

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.

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