Step-by-Step Guide to Prepare Perfect Pecan crusted cod with a buerre blanc sauce

Hello everybody, it is John, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Prepare Homemade Pecan crusted cod with a buerre blanc sauce. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Pecan crusted cod with a buerre blanc sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pecan crusted cod with a buerre blanc sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pecan crusted cod with a buerre blanc sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pecan crusted cod with a buerre blanc sauce estimated approx 30 mins.

To begin with this recipe, we must 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 that.

This is a tasty meal and not much work to get there.

Ingredients and spices that need to be Take to make 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

Instructions to make 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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