Recipe: Perfect Pecan crusted cod with a buerre blanc sauce

Recipe: Perfect Pecan crusted cod with a buerre blanc sauce Delicious, fresh and tasty.

Pecan crusted cod with a buerre blanc sauce. Pecan crusted cod with a buerre blanc sauce This is a tasty meal and not much work to get there. 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. The resulting sauce is thick and velvety and should look nothing like melted butter.

This is the basic sauce recipe to start with and if you like, you can add additional flavor with liquors or fruit juice.

I would serve this with fresh lemon wedges and rice pilaf or with a salad in the summer.

Pecan Crusted Trout with Beurre Blanc Sauce Recipe from ncagr: Pecan Crusted Trout with Beurre Blanc Sauce "A Beurre blanc sauce is a classic French butter sauce and it is great on most seafood.

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. It’s of pecans, roasted.

3. You need of bread crumbs.

4. You need of Fish.

5. It’s of cod fillets (6oz).

6. It’s of olive oil.

7. It’s of salt.

8. Prepare of white pepper.

9. You need of onion powder.

10. Prepare of garlic powder.

11. You need of Buerre Blanc.

12. You need of shallots, chopped.

13. You need of garlic, minced.

14. Prepare of white wine.

15. You need of unsalted butter, cold, cubed.

16. Prepare of salt.

17. It’s of pepper.

This is the basic sauce recipe to start with and if you like, you can add additional flavor with liquors or fruit juice.

Salt and pepper the trout, dip in buttermilk mixture and dredge in flour and pecan mixture.

The beurre blanc sauce was fantastic also.

I took the leftover fish in my lunch the next day, and so that it doesn't stink up our office, had to eat it cold, and it was still delicious!!

Pecan crusted cod with a buerre blanc sauce step by step

1. Preheat oven to 400F..

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..

Whisk butter in until completely melted and fully incorporated into sauce.

Add lemon juice, dill, parsley, cooked bacon, and a pinch of salt and pepper.

Pour sauce over mahi-mahi and serve.

Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without.

Have all the ingredients measured and handy before starting as this sauce comes together rather quickly.