Recipes Pecan crusted cod with a buerre blanc sauce

Recipes Pecan crusted cod with a buerre blanc sauce

Recipes Pecan crusted cod with a buerre blanc sauce

  1. Pecan Crust
  2. 1 cup pecans, roasted
  3. 1/4 cup bread crumbs
  4. Fish
  5. 2 cod fillets (6oz)
  6. 2 tbsp olive oil
  7. 1/2 tbsp salt
  8. 1/2 tbsp white pepper
  9. 1 tbsp onion powder
  10. 1 tbsp garlic powder
  11. Buerre Blanc
  12. 2 shallots, chopped
  13. 2 clove garlic, minced
  14. 1/4 cup white wine
  15. 5 tbsp unsalted butter, cold, cubed
  16. 1/2 tsp salt
  17. 1/2 tsp pepper
  1. Preheat cooker to 400’F.

  2. In a food cpu, combine the pecans in addition to bread crumbs then blend.

  3. Season species of fish. Heat oil in baking pan.

  4. Add species of fish to pan and sear for 2 minutes.

  5. Flip fish next add pecan crust blend on top of species of fish. Then place pan inside oven.

  6. Make for 6-8 minutes or perhaps until fish is grilled and crust is gold brown.

  7. Inside a small sauce weed, combine the shallots, garlic herb, and wine together. Talk about to a boil and minimize to a simmer.

  8. Reduce the wine beverages by half. Then beat inside the butter one dice at a time. Next season. Should be a nice and thick sauce.

  9. Serve about top of burre blanc sauce.

Leave a Comment